Smoked Lamb Tenderloin With Green Peppercorn Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• olive oil
• thyme
• 1 1/2 tablespoons hickory chips
• 1 large egg yolk
• 1 tablespoon lemon juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1/2 cup heavy cream
• 2 tablespoons green peppercorns (the soft, under ripe berry that is usually preserved in brine.)

Recipe

• 1 prepare the smoker: place the wood chips in a small pile in the center of the smoker base. place the drip tray on top of the wood chips inside the smoker base. use non-stick spray or foil for easier cleanup.
• 2 place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. you can spray the wire rack for cleanup ease as well.
• 3 slide the lid closed and place the entire unit on the heat source (single burner). medium-high settings yield the best results.
• 4 smokin’! trim tenderloins of all fat. rub with olive oil and thyme. smoke on medium high for 25 minutes. do not overcook! let stand for 10 minutes and serve with sauce.
• 5 make sauce by combining egg yolk, lemon juice, dijon and salt in blender or food processor . while mixing, add olive oil and the cream in a steady stream until smooth. add peppercorns and pulse 1 or 2 times only. refrigerate until ready to use. serve sauce at room temperature with smoked lamb.