Lamb Medallions With Olive Caper Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour, all purpose
• 1 tablespoon olive oil, divided use
• 1/2 cup dry wine
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 cup kalamata olive, pitted and chopped
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 cut lamb into 8 pieces. place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. sprinkle both sides with salt and pepper.
• 2 place flour in shallow bowl. dredge both sides of lamb in flour, shake off excess flour. heat 1 1/2 teaspoon olive oil nonstick skillet over medium heat. add half of lamb and cook 2 minutes on each side or till done.
• 3 remove lamb mix from pan and keep warm. repeat procedure with remaining lamb and oil. return all lamb to pan. add wine, broth, bring to boil. stir in olives and capers and cook 4 minutes. sprinkle with parsley.
• 4 serve with noodles or orzo.
• 5 4 servings: per serving: 2 medallions with 2 tbsp sauce = 8.1g fat; 25.5g protein; 30mg calicum.
• 6 * can use boneless lamb chop.