SAUTEED LAMB TENDERLOIN w/GREEN OLIVES

By BobD

Ingredients

• 4 APP 2 ENTREE SERVINGS
• 4 lamb tenderloins
• • 2 tablespoons pain d’épices spice mix (see note)
• • 1 tablespoon olive oil
• • 4 tablespoons butter
• • 2 tablespoons pitted and quartered green olives
• • 1 cup chicken broth
• • 1 small plum tomato
• • 1 tablespoon chopped scallion
• • 1 teaspoon lemon juice
• • Salt and freshly ground black pepper

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Rub the lamb tenderloins all over with the pain d’épices spice mix, then set aside for at least 5 minutes.

2. Heat the olive oil and half of the butter in a medium sauté pan over medium-high heat. Add the tenderloins and sauté until well-browned and cooked, about 2 minutes per side for medium. Remove tenderloins from pan and set aside.

3. Discard the cooking fat and return pan to heat without wiping it out. Add olives to pan and cook, stirring occasionally, for about 1 minute. Add the chicken stock and boil until it has reduced by half, about 3 minutes. Whisk in the remaining butter, add the tomatoes, scallions, and lemon juice, and season to taste with salt and pepper.

4. Slice each tenderloin into three pieces and serve with the olive-tomato sauce.
Note: Pain d’épices spice mix is a blend of ground cinnamon, coriander, ginger, clove, and star anise, most often used for gingerbread (pain d’épices literally means “spice bread” in French).