Spanish Lamb Tenderloin With Olives

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

Ingredients

• Servings: 6
• 1 (5 ounce) package yellow rice (such as bella)
• 1/2 cup all-purpose flour
• 1 teaspoon black pepper
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 1/2 lbs lamb tenderloin, trimmed and cut into 1/4-inch-thick slices
• 4 teaspoons olive oil, divided
• 2/3 cup wine vinegar
• 3 cups vertically sliced onions (about 1 pound)
• 1 cup green bell pepper, strips
• 1 cup red bell pepper, strips
• 2/3 cup sliced pimento stuffed olive
• 1 tablespoon sugar
• 1/8 teaspoon ground allspice
• 6 bay leaves
• 3 garlic cloves, sliced

Recipe

• 1 cook the rice according to package directions, omitting fat; keep warm.
• 2 lightly spoon flour into a dry measuring cup; level with a knife. combine flour and the next 6 ingredients (flour through lamb) in a large zip-top plastic bag. seal and shake to coat.
• 3 heat 2 teaspoons oil in a large heavy skillet. add half of lamb; cook 4 minutes on each side or until done.
• 4 remove lamb from pan. repeat procedure with 2 teaspoons oil and remaining lamb.
• 5 add the vinegar to skillet, stirring to loosen browned bits. add onion and remaining ingredients, and simmer 8 minutes or until tender.
• 6 return lamb to pan; cover and cook 5 minutes or until mixture is thoroughly heated. discard bay leaves. serve over rice.
• 7 nutritional information.