Spiced Lamb Tenderloin With Pomegranate Glaze

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

Ingredients

• Servings: 6
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt, plus additional to taste
• 2 lamb tenderloin (each 3/4 to 1 lb)
• 2 tablespoons olive oil
• 1 cup 100% pomegranate juice
• 3/4 teaspoon arrowroot
• 2 teaspoons balsamic vinegar
• pomegranate seeds, for garnish (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 in a shallow bowl, stir together coriander, cinnamon, cumin, paprika and 1/2 tsp salt. pat tenderloins dry and season with spice mixture until evenly distributed.
• 3 in a large heavy-bottomed skillet heat oil over medium-high until hot but not smoking. reduce heat and sear lamb until meat is browned on all sides. using tongs, transfer lamb to a baking dish and place in oven to cook for about 20 minutes or until a thermometer inserted diagonally into the center of each tenderloin registers 145°f remove from oven and transfer lamb to a cutting board, tent with aluminum foil and let rest for 10 minutes.
• 4 meanwhile, pour off and discard any fat from skillet. add pomegranate juice to skillet and boil over medium-high heat for 2 to 3 minutes or until juice is reduced to about 2/3 cup. in a small bowl, whisk together arrowroot and 1 tbsp reduced pomegranate juice. whisk mixture back into skillet, then boil sauce until thickened slightly, about 1 to 2 minutes. remove from heat and add vinegar. season with salt.
• 5 slice lamb on the diagonal and drizzle with pomegranate glaze. garnish with pomegranate seeds, if desired.