Lamb Tenderloin With Bell Pepper Marmalade!

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (2 lb) lamb tenderloin, 2 lbs. approx
• 2 tablespoons vegetable oil
• 1/4 cup mccormick grill mates steak seasoning (garlic & onion medley)
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup honey
• 1/4 cup red wine vinegar
• 1/2 cup red wine
• 2 teaspoons tabasco sauce
• 1/2 cup smooth cranberry sauce

Recipe

• 1 preheat oven to 350°f.
• 2 in a saute pan or large oven proof skillet heat the oil and sear the lamb tenderloin on all sides.* make sure to remove the silver skin first! remove from skillet or saute pan with tongs and place on a piece of foil. now sprinkle the grill seasoning generously all over it. since it was very hot i used a spatula to pat it down,.
• 3 return it to your skillet or saute pan and roat in oven for approx 45 minute it should register 155°f let rest before slicing. i was using mine cold and did not slice until the next day.
• 4 make your marmalade while the lamb is roasting.
• 5 in a "dry" skillet over medium heat,cook your onions and peppers for 3-4 minute until all liquid has evaporated.
• 6 add all remaining ingredients. stir well to combine. reduce heat to med. low and simmer until until the liquid has evaporated and becomes like a marmalade. refrigerate if not using right away. bring to room temperature.
• 7 serve lamb on toasted baguette slices with a dollop of the marmalade on top. i had 22 nice slices. the ends were mine! :-).