Rosemary Roasted Lamb Tenderloin

Total Time: 4 hrs 15 mins Preparation Time: 3 hrs 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 (1 lb) lamb tenderloin
• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons dijon mustard
• 2 tablespoons fresh rosemary leaves or 2 1/2 teaspoons dried rosemary
• 4 cloves garlic, crushed
• 1/2 teaspoon ground black pepper

Recipe

• 1 trim tenderloins of any visible fat.
• 2 rinse and pat dry.
• 3 place in a shallow dish (not metal).
• 4 combine all remaining ingredients in a small bowl; mix well.
• 5 pour over meat, turning to coat.
• 6 cover and refrigerate at least 3 hours, or overnight.
• 7 spray a 9 x 13 inch baking pan with nonstick spray (or grease lightly).
• 8 place tenderloins in pan, at least 2 inches apart.
• 9 pour marinade over.
• 10 bake uncovered at 350 f for about 45 minutes, or until lamb reaches an internal temperature of 160 f.
• 11 remove from oven and cover loosely with aluminum foil.
• 12 let set for 5 minutes.
• 13 cut into thin slices and serve.