Italian Lamb Tenderloin

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 cup chopped prosciutto
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped sun-dried tomatoes packed in oil
• 1/4 cup chopped onion
• 2 -3 garlic cloves, minced
• 1 1/2 lbs lamb tenderloin, cut into 1/2 inch strips
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 heat the oil in a skillet over medium-high heat.
• 2 saute the prosciutto, parsley, sun-dried tomatoes, onion and garlic 5 minutes, until onion is tender.
• 3 mix the lamb strips into the skillet and brown about 10 minutes, turning once.
• 4 stir the broth and heavy cream into the skillet, and season with salt and pepper.
• 5 bring to a boil.
• 6 reduce heat to low, and simmer 20 minutes, stirring occasionally until lamb reaches a minimum temperature of 160 degrees and sauce is thickened.
• 7 for thicker sauce, mix a little flour with a little water and stir into sauce.