Noble House Five-spiced Lamb Tenderloin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 (1 1/4 lb) lamb tenderloin, trimmed
• 2 tablespoons vegetable oil
• 2 tablespoons five-spice powder
• 2 tablespoons kosher salt
• 1/2 sweet onion, thinly sliced
• 5 fresh figs, stemmed and quartered
• 4 plums, pitted and cut into 1/4 inch thick slices
• 1 cup light red wine (such as sangiovese or beaujolais nouveau)
• 2 tablespoons shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon unsalted butter
• 1 tablespoon fresh tarragon leaves, chopped

Recipe

• 1 in a large pan, put lamb and rub 1 tbsp oil all over tenderloins, sprinkle five-spice powder and kosher salt on both sides all over. cover pan and chill minimum 1 hour and up to overnight.
• 2 when ready to make dish, heat a large frying pan with the remaining oil. add the onions and cook for 4 minutes.
• 3 add the figs, plums, wine and sugar. bring all to a boil and then allow to reduce by half (2 minutes). remove pan from heat and stir in butter and tarragon. season to taste, cover and set aside.
• 4 heat oven to 425°f.
• 5 in a lightly oiled frying pan, sear lamb over medium-high heat 3 minutes in each side, until browned. add to a lightly oiled roasting pan and cook in heated oven for 20 minutes. use a meat thermometer to make sure meat is at least 155f inside.
• 6 remove to a cutting board and rest meat for 10 minutes. carve into thin slices and serve with fig/plum sauce.