Lamb Medallions With Prunes And Red Wine

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 2 lbs lamb tenderloin, sliced one inch thick
• 2 large sweet onions, sliced thin
• 2 cups merlot
• 20 dried pitted prunes, halved
• 1 cup chicken broth
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 cup fresh flat-leaf parsley, coarsely chopped

Recipe

• 1 in a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
• 2 gently pound out the lamb medallions to 1/4 inch thick and season with salt and pepper.
• 3 add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. transfer to a plate, cover with foil and set aside.
• 4 add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
• 5 add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
• 6 add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
• 7 lower the heat and simmer until the prunes are plumped, about 5 minutes.
• 8 return the lamb to the skillet; heat through.
• 9 serve the lamb and prunes on plates and top with the parsley.