Florentine Lamb Medallions

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 2 -3 tablespoons all-purpose flour
• 1 cup wine
• 1 cup milk
• 2 -3 tablespoons chopped sun-dried tomatoes
• 1/2 cup frozen chopped spinach, thawed and drained
• 2 -3 tablespoons grated asiago cheese
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 preheat oven to 325 degrees.
• 2 place tenderloin in baking dish sprayed with non-stick spray.
• 3 season with salt and pepper to taste.
• 4 bake 35-40 minutes or until desired doneness.
• 5 when lamb is done, remove from pan and keep warm.
• 6 pour 2-3 tablespoons of drippings from the lamb into a medium saute pan.
• 7 heat over medium high heat; whisk in flour. cook for 1 minute, stirring constantly with whisk.
• 8 slowly whisk in wine; stir until smooth.
• 9 reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• 10 gradually stir in milk; bring to a simmer.
• 11 cook over medium heat until smooth and thick, stirring constantly.
• 12 add chopped sun-dried tomatoes and spinach.
• 13 continue cooking until completely heated through. mixture will be somewhat thick.
• 14 slice lamb tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• 15 arrange lamb medallions on serving plate, top with spinach-tomato mixture.
• 16 season with salt and pepper, if desired.
• 17 sprinkle asiago cheese over the top and serve hot!