Lamb Tenderloin

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 4 ounces lamb tenderloin, 2 pieces (trimmed and pounded)
• flour, to coat lamb
• salt and pepper
• 1/3 cup balsamic vinegar
• 1/4 cup knorr's demi-glace (prepared, mixed with warm water)
• 1/4 cup heavy cream, mixture diluted with half-and-half
• 20 pieces prosciutto, small pieces, maybe a slice cut up into little squares
• 2 tablespoons olive oil

Recipe

• 1 in a small sautee pan add olive oil.
• 2 salt and flour lamb, pat off excess flour.
• 3 turn on heat to medium, when oil is hot, add lamb, give the pan a little shimmy so lamb does not stick to the pan.
• 4 brown sides and remove lamb. pour out the oil.
• 5 add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh.
• 6 cook on medium heat until it starts to thicken just before finished add the lamb back in and turn off, after a minute or so flip the lamb over. lamb should be tender, but all the way cooked.
• 7 now enjoy.