Lamb Tenderloin Medallions With Chinese Ginger And Lemon Sauce

Total Time: 44 mins Preparation Time: 35 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon fresh ground black pepper
• 1 (1 lb) lamb tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
• 2 tablespoons chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 1/4 cup fat free chicken broth
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon soy sauce (low sodium)
• 2 teaspoons brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 cup chopped green onion

Recipe

• 1 in a small bowl, combine the first 3 ingredients; rub mixture evenly over lamb.
• 2 heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
• 3 add in lamb; cook 1 1/2 minutes on each side or until lightly browned; remove lamb from pan and set aside.
• 4 lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
• 5 in a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
• 6 add lamb back to skillet; cook 3 minutes or until lamb is done.
• 7 remove lamb from pan using a slotted spoon; keep liquid in skillet.
• 8 in a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
• 9 cook 30 seconds or until slightly thick.
• 10 serve sauce over lamb; sprinkle with green onions.