Lamb Tenderloin With Mushroom Stuffing & Pan-seared Onion & Appl

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons oil
• 4 mushrooms, finely diced
• 3/4 cup onions or 3/4 cup shallot, finely diced
• 1 carrot, finely chopped
• 2 cups coarse unseasoned bread crumbs
• 1/3 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 cup dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 (12 ounce) boneless lamb tenderloin
• 1/4 cup dijon mustard
• 3 large apples
• 1 large red onion
• 1 apple, unpeeled,thinly sliced
• 3 tablespoons vegetable oil (approximately)

Recipe

• 1 stuffing: in large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
• 2 add apple and carrot; cook for 1 minute.
• 3 remove from heat.
• 4 add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
• 5 set aside.
• 6 lamb: cut each tenderloin lengthwise halfway through; open like a book.
• 7 place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
• 8 cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
• 9 place 1 piece of meat on strings.
• 10 with hands, press half of the stuffing over meat to cover surface.
• 11 top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
• 12 top with remaining stuffing and meat.
• 13 tie strings around roast, trimming any excess.
• 14 spread mustard all over roast.
• 15 arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
• 16 arrange thyme sprigs over top.
• 17 place in 400â°f oven; reduce heat to 350â°f and roast until meat thermometer registers 160â°f, 1 1/4 to 1 3/4 hours.
• 18 transfer to cutting board; tent with foil.
• 19 let stand for 10 minutes.
• 20 you can also make-ahead: let cool, cover and refrigerate for up to 24 hours.
• 21 garnish: cut uncored apples crosswise into scant 1/2-inch thick slices.
• 22 discard ends.
• 23 repeat with onion.
• 24 in large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
• 25 slice roast and arrange on platter; surround with pan-seared onion and apples.