Lamb Tenderloin With Peach Mango Chutney

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2/3 cup grey poupon country dijon mustard
• 1/2 cup peach preserves
• 1 tablespoon cider vinegar
• 2 teaspoons chopped chives
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 1/2 cup chopped mango
• 1/4 cup dark seedless raisins
• 1 tablespoon chopped parsley
• 2 lamb tenderloin (3/4 pound each)

Recipe

• 1 in small bowl, blend mustard, preserves, vinegar and chives.
• 2 set aside 1/3 cup mixture for glazing lamb tenderloins.
• 3 in small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
• 4 stir in remaining mustard mixture; cook 2 minutes.
• 5 remove from heat; cool slightly.
• 6 stir in mango, raisins and parsley; set aside.
• 7 place tenderloins on rack in roasting pan.
• 8 roast lamb at 450f for 10 minutes.
• 9 reduce to 350f and bake 30 to 35 minutes or until done.
• 10 brush lamb with reserved mustard mixture during last 15 minutes of roasting.
• 11 slice lamb and serve with mango chutney.