Lamb Tenderloin In Phyllo

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon stone ground mustard
• 1 1/2 tablespoons chopped fresh thyme
• 8 sheets frozen phyllo dough, thawed (18 x 14 inch)
• 1/2 cup hot mango chutney

Recipe

• 1 preheat oven to 400°.
• 2 sprinkle lamb with salt and pepper; place on a jelly roll pan coated with cooking spray.
• 3 bake for 15 minutes, turning once.
• 4 remove from oven; let stand 5 minutes.
• 5 coat lamb with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
• 6 place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
• 7 repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• 8 gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
• 9 arrange lamb along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don’t roll tightly).
• 10 place roll, seam side down, on jelly-roll pan coated with cooking spray.
• 11 bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
• 12 place chutney in a microwave-safe bowl; microwave on high for 30 seconds or until warm, stirring once.
• 13 cut lamb crosswise into 8 slices using a serrated knife; serve with chutney.