Lamb Medallions With Orange-rosemary Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons olive oil, divided
• cooking spray
• 1 tablespoon instant minced garlic
• 1/2 cup dry red wine
• 1/2 teaspoon dried rosemary, crumbled
• 2 tablespoons tomato paste
• 3/4 cup fat-free chicken broth
• 1/4 cup orange juice

Recipe

• 1 trim fat from lamb, and cut crosswise into 1 inch thick pieces.
• 2 place each piece between 2 sheets of heavy-duty plastic wrap;.
• 3 flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
• 4 sprinkle both sides of lamb with pepper and salt.
• 5 heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
• 6 add lamb; cook 3 minutes on each side or until done.
• 7 remove lamb from pan; set aside.
• 8 heat 1 tsp oil in pan.
• 9 add garlic; saute 45 seconds.
• 10 stir in wine and rosemary, scraping pan to loosen browned bits.
• 11 add tomato paste; cook 2 minutes.
• 12 stir in broth and orange juice; cook until thick (about 6 minutes).
• 13 serve lamb with sauce.