Lamb Fillets With Dark Cherry Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb loin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• 2 tablespoons olive oil
• 1/2 cup beef broth
• 1/4 cup bourbon
• 1 (17 ounce) can pitted cherries, dark and sweet
• 1 tablespoon cornstarch
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon whole cloves
• 1/2 cup pecans, chopped and toasted

Recipe

• 1 cut the lamb loin into 4 (1 1/2 inch thick) fillets; sprinkle with salt and pepper. tie a 12" piece of string around each fillet, if desired.
• 2 cook lamb fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. stir together beef broth and bourbon; add to skillet, stirring to loosen particles from the bottom of the skillet. reduce heat to low; cover and simmer for 10 to 15 minutes or until lamb is done. remove fillets to a serving platter, reserving the pan juices, and keep the lamb fillets warm. remove and discard the kitchen string.
• 3 drain the cherries, reserving the syrup in a small bowl.
• 4 whisk together the cherry syrup, cornstarch, and next 4 ingredients; add to the skillet with the pan juices. bring to a boil over medium heat, and cook, stirring constantly 1 minute or until thickened. remove from heat; remove cloves, and stir in cherries and toasted pecans. spoon mixture evenly over the warm lamb fillets.
• 5 if desired, garnish with watercress, and serve immediately.