Ingredients
- Servings: 4
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 1/2 plums, pitted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons blueberry juice (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c). line a baking sheet with foil.
- season the lamb tenderloin with salt and pepper. heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. after about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. cook until the lamb is seared a golden brown color, about 3 minutes per side. transfer the lamb to the lined baking sheet.
- roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the lamb reads at least 145 degrees f (63 degrees c), about 15 minutes. remove the lamb from the oven and allow to rest for 10 minutes before slicing into medallions.
- cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. transfer the sauce to a blender and blend until smooth. return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. spoon plum sauce over the sliced lamb to serve.
Ingredients
- Servings: 6
- 1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can beef broth
- 3/4 pound lamb tenderloin, cubed
- 3/4 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
- 2 cups chopped onion
- 1 1/2 teaspoons crushed garlic
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can white hominy, drained
- 1 (15 ounce) can yellow hominy, drained
- 1 bay leaf
- 2 teaspoons dried mexican oregano
- 2 tablespoons ground cumin
Recipe
Preparation Time: 45 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 45 mins
- remove the stem from the rehydrated chile pepper. combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. pour into a 5 or 6 quart slow cooker.
- pour in the remaining can of chicken broth, and add the beef broth, lamb, chicken, onion, garlic, green chilies, and white and yellow hominy. season with the bay leaf, oregano, and cumin. cover, and cook on high for 4 to 5 hours, or on low for 6 to 7 hours. remove the bay leaf before serving.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 6
- 1/2 cup extra virgin olive oil
- 1/2 cup herbes de provence
- 4 cloves garlic, minced
- 3 pounds lamb tenderloin
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 cup
- 1 lemon, juiced
- 3 shallot, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, chilled and cut into small cubes
- 2 tablespoons honey
- coarse salt and ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 3 hrs 45 mins
- in a large measuring cup, mix together olive oil, herbes de provence, and garlic. place tenderloin in a large, rectangular baking pan. pour olive oil mixture over meat, and turn to coat. cover, and refrigerate for 3 hours.
- preheat oven to 400 degrees f (200 degrees c). soak mushrooms in boiling hot water for 10 minutes to rehydrate.
- heat a large skillet over high heat. remove meat from marinade, and discard any remaining marinade. place meat in hot pan, and brown evenly. return meat to baking dish.
- cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees f (63 degrees c). remove from oven, and allow it to rest for 5 minutes before slicing.
- meanwhile, combine the water in which the mushrooms were soaked, , lemon juice, and shallots in a saucepan. cook over medium heat until liquid is almost gone. pour in the cream. bring to a boil, and then reduce heat to medium-low. chop mushrooms, and stir into the sauce. continue cooking until the sauce thickens. stir in the butter and honey. season to taste with salt and pepper. serve over sliced tenderloin.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
