Peppered Lamb with Pine Nut Sauce

1. 1

   Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts.

2. 2

   Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Cover and keep warm.

5. 5

   (Can be made 2 hours ahead.

6. 6

   Let stand at room temperature.)

7. 7

   Press pepper onto both sides of lamb.

8. 8

   Sprinkle lamb with salt.

9. 9

   Melt butter in heavy large skillet over medium heat.

10. 10

    Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare.

11. 11

    Transfer lamb to plates.

12. 12

    Add pine nuts to sauce and rewarm if necessary.

13. 13

    Stir in basil.

14. 14

    Pour sauce over lamb and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.