Seared Lamb Medallions With Saskatoon (or Blueberry) And Rhubarb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin
• 1 1/2 cups saskatoon berries or 1 1/2 cups blueberries, fresh or frozen
• 1 1/2 cups rhubarb, fresh or frozen
• 1/2 cup water
• 2 -3 tablespoons sugar
• 1 pinch salt
• 1/2 teaspoon pepper
• 1 tablespoon dried rosemary or 1 teaspoon fresh rosemary
• 1 tablespoon dried thyme or 1 teaspoon fresh thyme
• 1 -2 tablespoon butter
• 1 -2 tablespoon white (optional)
• canola oil (as needed)

Recipe

• 1 sauce: simmer the saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes). blend the sauce in a food processor until smooth. stir in the sugar, salt, pepper, rosemary, thyme, and white .
• 2 lamb medallions: trim the fat and the silvery membrane from the lamb tenderloin. slice the tenderloin into 1â€? thick medallions. heat the canola oil in a very hot, heavy frying pan. for medium-rare medallions, sear them for about 1½ minutes on each side. for well-done medallions, sear them for about 4 minutes on each side. lightly season the medallions with salt and pepper.
• 3 to serve: reheat the saskatoon and rhubarb sauce. remove the sauce from the heat and quickly whisk in the butter. drizzle the sauce over the lamb medallions and garnish with a sprig of rosemary or thyme. serve immediately.