Lamb Tenderloin -- Ginger Crusted With Maple Mustard Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon flour
• 1 cup chicken stock
• 2 tablespoons dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon soy sauce
• salt and pepper
• 1 cup panko breadcrumbs (japanese coarse dry crumb) or 1 cup coarse dry breadcrumbs
• 1 tablespoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons dijon mustard
• 1 tablespoon pure maple syrup
• 4 (12 ounce) lamb tenderloin

Recipe

• 1 to make sauce: melt butter over medium heat in small saucepan.
• 2 cook onion, stirring for about 5 minutes or until soft and starting to brown.
• 3 sprinkle with flour and cook, stirring for 1 minute.
• 4 whisk in stock, then mustard, syrup and soy sauce.
• 5 increase heat to medium high.
• 6 bring to boil.
• 7 boil gently, whisking, for about 5 minutes or until slightly thickened.
• 8 check seasoning.
• 9 for lamb: preheat oven to 375 degrees.
• 10 combine bread crumbs, ginger, salt and pepper in shallow dish.
• 11 separately, combine mustard and syrup and brush all over lamb tenderloins.
• 12 tuck thin end of lamb under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
• 13 space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
• 14 roast for 20-25 minutes or until internal temperature is 160 degrees.
• 15 (lamb should still have a tinge of pink in the centre).
• 16 let lamb sit for 5 minutes on cutting board.
• 17 slice diagonally into ½ inch thick slices.
• 18 place slices on serving dish and serve sauce on the side.