Tennessee Lamb With Greens(cook's Country)

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 4 slices bacon, chopped fine
• 2 lamb tenderloin, cut crosswise into 1 1/2-inch pieces (1 1/2 to 2 pounds total)
• salt and pepper
• 2 garlic cloves, minced
• 2 lbs swiss chard, curly-leaf spinach or 2 lbs beet leaves, stemmed and chopped
• 4 teaspoons cider vinegar
• 1/3 cup bourbon
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1 tablespoon dijon mustard

Recipe

• 1 1. cook bacon in large skillet over medium heat until crisp, about 6 minutes. transfer bacon to paper towel–lined plate. pour off fat, reserving 3 tablespoons.
• 2 2. pat lamb dry with paper towels and season with salt and pepper. cook lamb in 2 tablespoons bacon fat over medium-high heat until well browned all over and meat registers 145 degrees, about 10 minutes. transfer to platter and tent with foil.
• 3 3. add remaining fat and garlic to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute. add remaining greens and cook until tender, about 5 minutes. stir in bacon and 2 teaspoons vinegar. season with salt and pepper and transfer to plate.
• 4 4. add bourbon, brown sugar, and accumulated lamb juices to now-empty skillet and cook until thickened, 2 to 3 minutes. off heat, whisk in butter, mustard, and remaining vinegar. pour sauce over lamb. serve with greens.