Lamb Tenderloin With Tomatoes

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

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups mushrooms, sliced
• 1 cup onion, chopped (1 medium)
• 5 cups fresh tomatoes, chopped (3 medium)
• 1/4 cup pitted kalamata olive, coarsely chopped
• 1/3 cup feta cheese, crumbled (may substitute goat cheese)
• 1 tablespoon dried oregano
• 2 (12 ounce) lamb tenderloin, trimmed of silver skin and excess fat then butterflied
• salt (optional)
• fresh ground black pepper

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 heat oil and butter in a large skillet over medium high heat.
• 3 add mushrooms, onion, tomatoes, and olives and cook, stirring occasionally, until mushrooms and onions have softened, about 5 to 6 minutes.
• 4 remove from heat and stir in cheese and oregano.
• 5 pound each tenderloin to a thickness of 1/4 inches and season with salt and pepper on both sides.
• 6 spread about half the filling on each tenderloin and roll up.
• 7 place in a baking dish, seam side down, about 2 inches apart; sprinkle any remaining filling around the lamb rolls.
• 8 roast for 15 minutes, then lower temperature to 400 degrees f and roast until an internal meat thermometer registers 160 degrees f, about 15 to 20 minutes.
• 9 let cool for 5 minutes then cut crosswise into thick slices.