Lamb Medallions With Fig & Port Wine Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 16 small dried mission figs, stemmed
• 1 cup tawny port
• 2 teaspoons extra virgin olive oil, divided
• 1 tablespoon extra virgin olive oil, divided
• 1 cup thinly sliced onion
• 1 cup reduced-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 teaspoon balsamic vinegar (or to taste)
• 1/2 teaspoon kosher salt, divided
• fresh ground pepper
• 1 lamb tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds)
• 1/4 cup all-purpose flour

Recipe

• 1 place figs in a small microwavable bowl and cover with port. cover the bowl and microwave on high for 3 minutes.
• 2 heat 2 teaspoons oil in a small saucepan over medium heat. add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. add broth, thyme, bay leaf and the fig-port mixture. bring to a boil and cook until reduced by half, 10 to 12 minutes. season with vinegar, 1/4 teaspoon salt and pepper. set aside.
• 3 sprinkle both sides of lamb medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
• 4 heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. add the medallions and cook until browned, 2 to 3 minutes per side. add the reserved fig-port sauce; bring to a simmer and cook until the lamb is cooked, but still a little pink in the center, about 2 minutes. the sauce should be syrupy. if not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. boil the sauce until its reduced and syrupy. discard the bay leaf. serve the sauce over the medallions.