Lamb Medallions With Ginger Pears And Chutney

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb lamb tenderloin, cut into 1-inch slices
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon fresh coarse ground black pepper
• 2 teaspoons canola oil
• 2 pears, peeled, cored, and cut into chunks
• 2 teaspoons grated peeled fresh ginger
• 1 -2 garlic clove, minced
• 1/4 cup mango chutney
• 1/4 cup low sodium chicken broth
• 2 teaspoons chopped fresh thyme

Recipe

• 1 sprinkle lamb with salt and pepper.
• 2 heat 1 teaspoon oil in a large nonstick skillet over high heat; place lamb in skillet in a single layer so the slices don’t touch; cook about 3 minutes on each side, until browned.
• 3 transfer meat to a plate; cover to keep warm.
• 4 add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
• 5 add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
• 6 arrange lamb on a platter and spoon the pear mixture on top.