Barcelona Style Lamb Tenderloin With Sherry & Peppers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 10 ounces lamb tenderloin, trimmed of any fat, cut into 1/2 thick rounds
• 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
• 2 teaspoons hungarian paprika, to taste
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 2 tablespoons olive oil, as needed
• 1 red bell pepper, seeded and julienned
• 2 fresh garlic cloves, minced
• 2/3 cup dry sherry (not cooking sherry, real stuff only please) or 2/3 cup wine

Recipe

• 1 set out a sheet of wax paper on a hard, flat surface.
• 2 place lamb rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
• 3 place flattened slices into a large ziptop type plastic bag.
• 4 mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat lamb evenly with spices.
• 5 heat about 1 tbsp oil in a large skillet over medium-high heat.
• 6 cook lamb slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
• 7 add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
• 8 add sherry or wine and bring to a boil.
• 9 let boil until reduced by 1/3 (about a minute).
• 10 return lamb to the skillet and cook until heated through, about another minute or two.
• 11 make sure lamb is cooked all the way through, but still moist.
• 12 remove lamb to plates and ladle sauce on top.