Sauteed Lamb Medallions With Port

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, usually i get 2 3/4 lb tenderloins
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, minced
• 1/4 cup port wine or 1/4 cup other sweet red wine
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 if you have one large tenderloin, cut it into 16 medallions. if you have 2 small tenderloins, cut each one into 8 slices. sprinkle with cumin, paprika, salt, and pepper.
• 2 saute lamb slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. transfer lamb to a serving platter and keep warm.
• 3 drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
• 4 add wine, water, and vinegar; stir well. bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
• 5 add the butter, stirring until the butter melts. spoon sauce over the lamb; sprinkle with cilantro.