lamb tenderloin alla napoli

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 (3/4 pound) lamb tenderloins
• 2 roma (plum) tomatoes, seeded and chopped
• 1/4 cup chopped green olives
• 1/4 cup dry white
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). heat the oil in a cast iron skillet over medium-high heat. brown lamb on all sides in the skillet.
• mix the tomatoes, olives, , rosemary and garlic in a bowl. pour over the lamb. season with salt and pepper.
• place skillet with lamb in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees f (63 degrees c).
• remove lamb from skillet, leaving remaining tomato mixture and juices. place skillet over medium heat, and gradually mix in the cream. stirring constantly, bring to a boil. reduce heat to low, and continue cooking 5 minutes, until thickened. slice lamb, and drizzle with the cream sauce to serve.