Roasted Lamb Tenderloin With Honey Mustard Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 lbs lamb tenderloin, whole
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons minced shallots
• 1 tablespoon tomato paste
• 2 tablespoons whole grain mustard
• 2 tablespoons honey
• 2 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons thyme, chopped
• 1/2 teaspoon salt
• 1 teaspoon black peppercorns, crushed
• 1 1/3 cups vegetable broth or 1 1/3 cups chicken broth

Recipe

• 1 preheat oven to 425*f.
• 2 place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• 3 remove any excess fat or silverskin from the tenderloin.
• 4 season the tenderloin with salt and pepper.
• 5 heat the vegetable oil in a large saute pan over medium high heat.
• 6 sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• 7 remove the tenderloin and place it on the rack in the roasting pan.
• 8 roast to the desired doneness.
• 9 (lamb is safely cooked when it reaches an internal temperature of 160*f) this will take approximately 15 to 20 minutes.
• 10 while the tenderloin is roasting, return the saute pan to medium heat.
• 11 add the garlic and shallots; cook until fragrant, about 1 minute.
• 12 add the tomato paste and cook until slightly browned.
• 13 add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• 14 bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• 15 keep warm.
• 16 remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• 17 carefully skim and discard the fat from the pan juices.
• 18 pour the degreased pan juices into the sauce.
• 19 bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• 20 serve the lamb sliced with the warm honey-mustard sauce.