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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Refrigeration Time & Resting Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Course Dinner
Servings 8

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.
Keyword Lamb, Tenderloin