Caribbean Citrus Lamb

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large oranges, peeled,divided into segments
• 2 tablespoons vegetable oil
• 1 1/2 lbs lamb tenderloin, sliced into 1/2 inch medallions
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons butter
• 3 shallots, chopped
• 1 red bell pepper, seeded,diced
• 1 jalapenos or 1 habanero pepper, seeded,diced
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1/4 cup light rum or 1/4 cup dark rum
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 2 limes, juice of
• rice, for serving (optional)

Recipe

• 1 remove the membranes and seeds from the orange segments; set aside.
• 2 heat oil in a skillet over mdim-high heat.
• 3 season lamb medallions with salt and pepper; add to pan and cook, turning once, until lamb loses its pink color, about 6 minutes remove from pan and set aside.
• 4 heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
• 5 add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
• 6 cook to reduce by half; about 3 minutes.
• 7 return lamb to pan with orange segments; cook to heat through, 3 minutes.
• 8 serve over rice if desired.