Roasted Brined Lamb Tenderloin Rolled In Toasted Pecans

Total Time: 12 hrs 20 mins Preparation Time: 12 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 whole cinnamon sticks
• 3 whole star anise
• 3 bay leaves
• 1 tablespoon allspice berry
• 1 tablespoon cumin seed
• 1/4 teaspoon whole cloves
• 1 clove garlic
• 1 tablespoon coriander seed
• 1 tablespoon black peppercorns
• 3 cups warm water
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 4 lamb tenderloin, trimmed of fat and silverskin (about 8 ounces each)
• 1/2 cup honey mustard
• 1 cup chopped pecans

Recipe

• 1 to prepare the brine: coarsely grind all the spices in an electric spice mill, without powdering them.
• 2 combine the spices, warm water, sugar, and salt in a heavy saucepan and stir to dissolve.
• 3 bring to a boil over high heat, remove from the heat, and let cool.
• 4 place the tenderloins in the brine, cover with plastic wrap, and marinate in the refrigerator for 12 to 14 hours.
• 5 to prepare the lamb: remove the tenderloins from the brine and let them come to room temperature, 1 to 2 hours.
• 6 preheat the oven to 425 degrees.
• 7 place the tenderloins on a roasting pan, brush them with some of the honey mustard, and roast, turning them every 5 minutes, for 15 to 20 minutes, or until the internal temperature is about 140 degrees for medium rare.
• 8 remove from the oven, brush heavily with the remaining honey mustard, and roll them in the chopped pecans.
• 9 put them back in the oven for 4 to 5 minutes to brown the pecans, taking care not to burn the nuts.
• 10 remove the tenderloins from the oven and let them rest for a few minutes.
• 11 slice the meat diagonally into 1/2-inch slices.