Fennel Crusted Lamb Tenderloin

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

Ingredients

• Servings: 4
• 2 tablespoons fennel seeds
• 1 tablespoon coriander seed
• 6 tablespoons fat-free chicken broth, divided
• 1 tablespoon worcestershire sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (1 lb) lamb tenderloin, trimmed
• 2 teaspoons olive oil

Recipe

• 1 put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
• 2 place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
• 3 slice tenderloin horizontally into 2 equal pieces.
• 4 slice each piece of lamb lengthwise, cutting to, but not through the other side; open flat.
• 5 rub spice mixture over lamb.
• 6 heat oil in a nonstick skillet over medium heat.
• 7 add lamb to skillet; cook 5 minutes on each side or until done.
• 8 remove lamb to a plate; keep warm.
• 9 add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
• 10 pour over lamb and serve.