Lamb Medallions With Cherry Port Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup ruby port
• 1/2 cup dried cherries
• 4 teaspoons raspberry jam
• 1 teaspoon dijon mustard
• 2 lbs lamb tenderloin, sliced into 16 medallions
• 1 tablespoon canola oil
• salt and pepper
• 1 tablespoon butter
• fresh parsley (to garnish)

Recipe

• 1 combine the first 4 ingredients heat oil in a skillet.
• 2 sprinkle lamb with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
• 3 add port mixture to pan and scrape up browned bits.
• 4 bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
• 5 remove from heat and whisk in butter.
• 6 serve sauce over lamb, garnish with fresh parsley.