Garlic Thyme Lamb Tenderloin With Creamy Cider Sauce

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

Ingredients

• Servings: 8
• 3 tablespoons butter, divided
• 3 (3/4-1 lb) lamb tenderloin
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh thyme, divided
• 4 garlic cloves, minced
• 1/2 cup minced shallot
• 1 cup unsweetened apple cider or 1 cup unsweetened apple juice
• 1 cup reduced-sodium chicken broth
• 1/3 cup heavy whipping cream

Recipe

• 1 heat oven to 450°f melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.
• 2 cook lamb in batches 5 minutes or until browned on all sides. place on rimmed baking sheet; sprinkle with 1/2 teaspoon each of the salt and pepper. reserve skillet.
• 3 combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins.
• 4 bake 20 to 25 minutes or until internal temperature reaches 145°f place on cutting board; cover loosely with foil. let stand 10 minutes before slicing.
• 5 meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat. cook and stir shallots 3 minutes or until softened. add cider and broth; increase heat to high.
• 6 cook 6 to 8 minutes or until reduced to 1 cup. stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup.
• 7 stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. serve sauce over tenderloins.