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.
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