Lamb Tenderloin With Orange Raspberry Butter

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup softened butter
• 2 tablespoons frozen orange juice concentrate
• 1 tablespoon orange zest
• 1 1/2 tablespoons fresh rosemary, finely chopped (or 2 tsps dried)
• salt and pepper
• 4 lamb tenderloin
• 16 slices orange rind (thin slivers)
• 16 slices garlic (thin slivers)
• salt and pepper
• 1 cup chicken broth

Recipe

• 1 with a sharp knife, make 8 slits in tenderloin, (abotu 1/2"-3/4" deep. alternately insert and garlic slivers into each slit.
• 2 melt 2-3 tbls of orange raspberry butter in a large skillet.
• 3 brown tenderloins evenly, about 5-8 minutes.
• 4 place tenderloins on a rack in a roasting pan. pour pan drippings into the roaster. season meat with a little salt and pepper and drizzle about 1 tsp melted rosemary-orange butter over each tenderloin. add broth to pan.
• 5 roast, uncovered, at 350* for 20 minutes.
• 6 drizzle another tsp of melted butter over each tenderloin and return to oven and bake 15-20 minutes more, or to 155* on a meat thermometer.
• 7 do not overbake.
• 8 if roasted properly, this meat will melt in your mouth.
• 9 place loins on a large platter, cover with foil and let stand for 10 minutes.
• 10 pour pan juices into a small saucepan and bring to a boil. and then quickly reduce by half.
• 11 stir remaining butter into liquid and simmer for 3 minutes, stirring constantly. to serve, slice lamb and drizzle the sauce over the slices. this is fantastic.