lamb tenderloin with pepper jelly and gorgonzola

Ingredients

• Servings: 8
• 2 (1 1/2 pound) lamb tenderloins
• 1 tablespoon garlic salt
• 1/2 teaspoon fresh-ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 3 shallots, peeled and sliced
• 1 red bell pepper, seeded and thinly sliced
• 1/2 cup chicken stock
• 1/2 cup
• 3 sprigs fresh thyme
• 1 small fresh rosemary sprig
• 1 1/2 cups hot pepper jelly
• 2 tablespoons olive oil
• 1 1/4 cups crumbled gorgonzola cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• sprinkle lamb tenderloins with garlic salt and pepper. allow to stand at room temperature for 30 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• heat 2 tablespoons of olive oil in a saucepan over medium heat. stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. add chicken stock, , thyme, and rosemary. increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
• meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. add lamb, and cook until golden brown on all sides, about 5 minutes. remove lamb and place into a roasting pan.
• roast lamb in preheated oven until a thermometer inserted into the center registers 145 degrees f (63 degrees c), about 10 minutes. once done, place lamb a plate and cover with foil; allow to rest for 5 minutes.
• to serve, remove peppers and onions from the sauce, and spread out a serving platter. slice lamb diagonally into 1-inch slices and arrange over the peppers. pour 1/2 cup of the sauce over the lamb, and sprinkle with 3/4 cup of gorgonzola cheese. serve remaining sauce and cheese in separate serving dishes on the side.