Honey-glazed Lamb Tenderloin With Wilted Greens

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 teaspoon dijon-style mustard
• 2 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1 teaspoon coarsely chopped fresh rosemary
• 2 lamb tenderloin
• salt and pepper
• 1 large escarole, washed,leaves torn into 2 inch pieces (endive, arugula or chicory may be substituted)

Recipe

• 1 preheat the oven to 375f.
• 2 in a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.
• 3 add the garlic and rosemary; set aside.
• 4 trim the tenderloins' silver skin and any excess fat.
• 5 pat the lamb dry with paper towels and season with salt and pepper.
• 6 in an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.
• 7 sear the lamb on all sides until brown.
• 8 spoon some of the vinaigrette over the lamb, transfer to the oven and roast, basting occasionally with the remaining vinaigrette, for 15 to 20 minutes, until a meat thermometer inserted in the middle of the tenderloin registers 160 degrees.
• 9 reserving the skillet and its drippings, transfer the tenderloins to a plate and set aside to rest, uncovered, for about 5 minutes before cutting the lamb into 1/2-inch-thick slices.
• 10 meanwhile, place the reserved skillet and its drippings over medium-high heat, add the escarole and a splash of water and cook, stirring until the escarole is wilted, bright green and tender, 2 to 3 minutes.
• 11 season to taste.
• 12 serve alongside the lamb.