Lamb With Mustard Lime Vinaigrette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (3/4 lb) lamb tenderloin
• 1 small red onion, cut into very thin slices
• 1 tablespoon lime juice
• 1 tablespoon dijon mustard
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup olive oil, plus
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon dried red pepper flakes (optional)
• 1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley

Recipe

• 1 for the lamb: heat the oven to 450 degrees f. coat the lamb with the 1 tablespoon of mustard and the 1-1/2 teaspoons of oil. sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
• 2 put the lamb on a baking sheet and roast until just done, 20 to 25 minutes. transfer the lamb to a carving board and leave to rest in a warm spot for 5 minutes.
• 3 for the onions: meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes. drain the onion, rinse, and then pat dry with paper towels.
• 4 for the dressing: in a large glass or stainless-steel bowl, whisk together the lime juice, the 1 teaspoon mustard, and the remaining 1/4 teaspoon each salt and black pepper. add the 1/4 cup oil slowly, whisking.
• 5 to serve: while the lamb is still warm, cut it into bite-size pieces. add the lamb, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.
• 6 variations: leftover lamb or beef would not only taste great, it would actually be more traditional. the meat should really be cooked through, though, not rare.