Sage-seared Lamb Cutlets With Apples

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium fuji apples, cored, quartered, cut in 1/8-inch matchstick strips
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 2 (1 lb) lamb tenderloin
• 4 tablespoons canola oil, divided
• 24 sage leaves, divided
• 1/4 cup butter, cut in 8 pieces

Recipe

• 1 toss apples in bowl with cider and vinegar. cut each lamb tenderloin crosswise into 6 pieces. place between 2 pieces of plastic wrap. pound each piece to 1/3 inch thickness. sprinkle with salt and pepper.
• 2 heat 2 t oil in heavy large skillet over med-high. lay 6 sage leaves in bottom of skillet. place 1 lamb medallion on each leaf, pressing down lightly with back of spatula.
• 3 reduce heat to medium; cook until underside of lamb is golden, about 3 minute place 1 sage leaf on top of each medallion and carefully turn each piece to keep sage in place. cook til lamb is just done, about 2 minute.
• 4 carefully transfer lamb to plate and keep warm. repeat with remaining lamb, sage and oil. after removing lamb from skillet, add apple mixture to skillet; cook until liquid is reduced by half, and apples are almost tender, about 5 minute.
• 5 return lamb to skillet along with any juices that have accumulated; cook til heated through, about 2 minute using slotted spoon, transfer lamb and apples to serving platter. add butter to pan; stir just til melted. season with salt and pepper; pour over lamb and serve.