Chili-rubbed Lamb Tenderloin Recipe With Truffled Blueberry Cabernet Reduction Lamb Dinner

When we create our dishes, there’s a formula – a Maximum Flavor formula. There must be complimenting contrasting flavors and textures. Together they create a culinary symphony.

Here’s a beautiful lamb recipe with a blueberry Cabernet reduction from my cookbook, The A List.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 

Ingredients

• 1 8- to 10-ounce lamb tenderloin, trimmed
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 tablespoon canola oil
• 1 cup Cabernet Sauvignon
• 1/2 cup blueberries
• 1/2 cup sugar
• 1 teaspoon white truffle oil
• chives, minced

Here's how to make it: 

1. On a clean work surface, season lamb tenderloin with chili powder, brown sugar and cumin. Set aside. 
2. Heat up a large skillet with canola oil to medium-high heat. Carefully place the seasoned lamb in skillet and sear on all sides for a minute each (for medium rare). 
3. In a small stockpot, add Cabernet, blueberries and sugar. Cook down over medium heat for 12 to 15 minutes. Add truffle oil.
4. To plate, slice lamb into 1/4-inch thick slices. Pour sauce over and around the lamb. Garnish with minced chives.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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