Lamb Medallions With Cherry Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• nonstick cooking spray
• 3/4 cup cranberry juice cocktail or 3/4 cup apple juice
• 2 teaspoons spicy brown mustard
• 1 teaspoon cornstarch
• 1 cup sweet cherries, halved and pitted (such as rainier or bing) or 1 cup frozen unsweetened pitted dark sweet cherry, thawed

Recipe

• 1 remove fat from lamb with sharp knife. cut lamb into crosswise slices 1-inch thick. in a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. using the heel of your hand, press each slice into a 1/2-inch-thick medallion. remove plastic wrap. sprinkle lightly with salt and pepper.
• 2 spray a large nonstick skillet with cooking spray and heat over medium-high heat. add lamb; cook for 6 minutes or until lamb is slightly pink in center and juices run clear, turning once. remove to a warming serving platter.
• 3 mix together cranberry juice, mustard, and cornstarch: add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. add cherries into cranberry juice mixture in skillet. serve over lamb.