Cranberry Lamb Tenderloin Medallions

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (3/4 lb) lamb tenderloin, trimmed
• 1/2 cup cranberry juice
• 2 garlic cloves, minced
• 1 tablespoon spicy brown mustard
• 1 tablespoon honey
• 1 dash worcestershire sauce
• 2 tablespoons canola oil
• cranberry sauce (optional)

Recipe

• 1 rinse lamb; pat dry. cut each tenderloin crosswise into 2-inch thick medallions.
• 2 combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
• 3 add lamb, turning to coat. seal bag; chill at least 2 hours or up to overnight.
• 4 preheat oven to 350 degrees. remove lamb from bag and pat dry; discard marinade. cook half of lamb in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. transfer meat to a rimmed baking sheet. repeat process with remaining oil and lamb.
• 5 bake lamb about 13 minutes until 140 degrees in center.
• 6 drizzle with pan juices. serve immediately and garnish with cranberry sauce, if desired.