Honeybutter Lamb Tenderloin

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 tablespoons butter
• 2 tablespoons honey
• 1 1/2 lbs lamb tenderloin, trimmed of silver skin
• salt
• pepper
• 1/4 cup water

Recipe

• 1 preheat oven to 375.
• 2 in a dutch oven or ovenproof skillet, heat the butter and honey over medium heat, stirring to melt butter.
• 3 season the lamb with 1/2 tsp salt and 1/2 tsp pepper and place in pan.
• 4 cook until underside is lightly browned, about 5 minutes.
• 5 turn lamb, and cook until other side is browned, about 5 min more.
• 6 (lower the heat if the honey begins to burn.) put the pan in the oven, and roast until the lamb is just cooked through, 7 to 10 minutes.
• 7 transfer the lamb to a plate and cover with foil to rest.
• 8 add the water to the pan, and stir over medium heat to scrape up all the browned bits.
• 9 add any accumulated lamb juices from the plate, and simmer until sauce is reduced to about 1/2 cup.
• 10 slice the lamb on the diagonal and served drizzled with the sauce.