Seared Lamb Tenderloin With A Smoky Maple Sauce

Total Time: 4 hrs 40 mins Preparation Time: 4 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 2 lbs lamb tenderloin
• 1 tablespoon olive oil
• 1 (6 ounce) can chipotle chilies, in adobo sauce
• 1/2 cup maple syrup, get the good stuff
• 1/4 cup chicken stock
• 1 tablespoon balsamic vinegar

Recipe

• 1 mix together spices (first six ingredients) in a bowl. sprinkle over lamb, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• 2 bring oil to high heat in large saute pan (oven proof). sear off each side of the lamb tenderloin, quickly, but ensuring a nice brown crust. place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. remove lamb from oven and pan, cover in foil, and allow to rest for 10-20 minutes. do not discard the juices from the pan.
• 3 in the pan (that was just used for the lamb), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. use a whisk or spoon to scrape up any brown bits at the bottom of the pan. stir constantly for about 5-6 minutes. taste for seasoning and add salt/pepper if desired.
• 4 serve lamb in slices with a drizzle of sauce.
• 5 this dish goes very well with creamy roasted garlic mashed potatoes and fried apples.