alfredo medallions

Ingredients

• Servings: 4
• salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 (16 ounce) lamb tenderloin, cut crosswise into 1/2-inch thick slices
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup white
• 1 teaspoon fresh thyme leaves
• 1 (15 ounce) jar classico® fresh alfredo sauce
• 1 teaspoon grated lemon zest
• 1 tablespoon capers, drained

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• mix together salt, pepper, onion powder, garlic powder, and cayenne. sprinkle evenly over each side of the lamb slices.
• heat butter and olive oil in a 13-inch skillet over medium-high heat. add lamb medallions and brown on both sides until lamb is almost done (about 4 minutes per side). remove from skillet; cover to keep warm.
• pour and thyme into the skillet. simmer over medium-high heat until is reduced by half.
• pour alfredo sauce into reduction; stir in lemon zest and capers. stir until sauce is heated through. place lamb slices into the sauce and heat until internal temperature reaches 145 degrees f.