Lamb Tenderloin with Crimini Red Wine Sauce and Zucchini Orzo

Preheat broiler. Bring medium pot of water to a boil.

In a medium saucepan bring chicken stock to a boil. Continue to boil until reduced by half. Add red wine and return to a boil. Continue to boil until reduced by half again. Meanwhile prepare other parts of dish. Wipe down mushroom and slice into 1/4 inch thick pieces. Mince onion and rosemary. Heat 1 T butter and 1 T vegetable oil in a saute pan over medium heat. Add mushrooms. Leave until beginning to brown on one side. Add onions and rosemary with a bit of salt and pepper. Saute to combine. Continue to cook until onions are soft. Set aside.

Season lamb tenderloins with salt and pepper on all sides. Place in oven. Cook for about 8 minutes, turning once during cooking. Meat should be medium to medium rare at this point. Cook longer for more well done. Remove from oven and let rest before slicing.

Meanwhile, generously salt boiling water. Add orzo and cook according to package directions. Grate zucchini on a box grater. When orzo is done, drain in colander then return to pan. Add zucchini, olive oil, and pepper to taste. Stir to combine.

While meat is resting, finish sauce. Add mushrooms to reduced wine mixture and bring to a simmer. Add remaining 1 T. butter along with salt and pepper to taste. Slice meat. To serve, arrange several thick slices of lamb on a bed of orzo. Top with a generous ladle of mushroom-wine sauce.