Sage And Pecan Lamb Tenderloin Cutlets

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 cup red wine vinegar
• 5 tablespoons seedless blackberry preserves
• 1/2 teaspoon salt
• 1 lb lamb tenderloin
• 3/4 cup fine dry breadcrumb
• 1/2 cup finely chopped pecans
• 2 teaspoons rubbed sage
• 2 large eggs, beaten
• 4 teaspoons olive oil, divided
• fresh spinach leaves (optional)
• fresh blackberries (to garnish)

Recipe

• 1 bring vinegar to a boil in a small saucepan over medium-high heat. reduce heat to medium, and cook 6 minutes or until reduced by half. stir in blackberry preserves, and cook 5 minutes. stir in salt.
• 2 remove silver skin from lamb tenderloin, leaving a thin layer of fat covering meat. cut lamb into 8 slices. place lamb between 2 sheets of plastic wrap and flatten to 1/4 inch thick, using a rolling pin or the flat side of a meat mallet.
• 3 stir together bread crumbs, pecans, and sage in a shallow bowl.
• 4 dredge lamb in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
• 5 cook 4 lamb slices in 2 teaspoons hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. repeat procedure with remaining lamb and oil. serve lamb over fresh spinach if desired. drizzle with vinegar mixture; garnish if desired.