Lamb Tenderloin Filet With Pomegranate Molasses

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (500 g) lamb tenderloin, fillet
• 4 garlic cloves
• 1/2 orange, zest of
• 1/2 lemon, zest of
• 2 tablespoons pomegranate molasses
• 2 teaspoons pink peppercorns, crushed
• 2 teaspoons black peppercorns, crushed
• 2 green onions, minced
• 1 teaspoon salt
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 1/2 cup orange juice
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon pomegranate molasses

Recipe

• 1 marinade: put all ingredients in a blender and pulse a couple of times.
• 2 reserve 2 tablespoons for the sauce.
• 3 place the lamb fillet in the marinade and leave for about 4 hours.
• 4 to prepare lamb: preheat the oven to 400c.
• 5 season the lamb well with salt and pepper.
• 6 heat the olive oil in a large frying pan on medium heat and sear the lamb all over.
• 7 place it in the oven 6-7 minutes or until cooked to your likeing.
• 8 the lamb should be just cooked through and a little pink still.
• 9 remove the lamb and allow to rest.
• 10 deglaze the pan with the orange juice.
• 11 bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
• 12 whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
• 13 sice the lamb into diagonals 1cm thick, and serve with the sauce spooned over.