Tenderloin of Lamb
This is such a great cut of meat. It isn't easy to find in most supermarkets but ask your local butcher department and see if they can bring it in for you.
Ingredients
- Tenderloin of Lamb
- ¼ cup Olive Oil
- Zest & Juice of One Lemon
- 1 tsp Salt
- ½ tsp Crushed Black Pepper
- 1 tbsp Dried Parsley
- ½ tbsp Dried Mint
- 1 tsp Sugar
- ½ tbsp Dijon Mustard
Instructions
- Clean and dry Tenderloin of Lamb.
- In mixing bowl place Olive Oil, Lemon Zest, Lemon Juice, Salt, Black Pepper, Dried Parsley, Dried Mint, Sugar and Dijon Mustard. Blend well and rub all over meat. Refrigerate at least 1-2 hours before cooking.
- Place on a roasting pan and place in a 400℉ oven for 15-20 minutes or until internal temperature reads 125℉.
- Let rest for 5-10 minutes before slicing. It should be juicy and slightly pink inside.
