Cajun Lamb Tenderloin With Braised Greens

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 slices bacon, thinly sliced
• 1 small red onion, sliced
• 2 garlic cloves, smashed
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 pinch red pepper flakes
• 8 cups kale, roughly chopped
• 1 1/2 cups low sodium chicken broth, plus
• 1/4 cup low sodium chicken broth
• 1 large tomato, diced
• 2 teaspoons cider vinegar
• fresh ground black pepper
• 2 tablespoons cajun seasoning
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 2 (14 ounce) lamb tenderloin, each halved crosswise
• 1/2 cup chicken stock
• store-bought dinner rolls or biscuit

Recipe

• 1 for the greens: cook the bacon over medium heat in a large skillet until browned, about 6 minutes. add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
• 2 for the lamb: preheat the oven to 350 degrees f.
• 3 combine the cajun spice, 1 tablespoon of the olive oil, and salt to make paste. rub the lamb with spice paste. heat a skillet over medium-high. add the remaining olive oil and sear the lamb, turning until all sides are golden brown, about 2 to 3 minutes total. roast until an instant-read thermometer inserted into the meat registers 150 degrees f, about 10 to 12 minutes. set aside for 5 minutes to rest on a cutting board. deglaze the pan with 1/2 cup chicken broth. reduce a little and swirl in 2 tablespoons butter. thinly slice the lamb, divide among 4 plates. drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.