Lamb Tenderloin Stuffed With Spinach And Blueberries

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lamb tenderloin (medium-sized)
• 16 leaves baby spinach
• 2 ounces hazelnuts, chopped
• 2 ounces wild blueberries
• 2 ounces cream cheese
• 1 tablespoon dijon mustard
• coarse sea salt
• ground pepper
• olive oil

Recipe

• 1 trim the tenderloin and remove a bit of the tail part where it is thinner. cut the tenderloin in half. butterfly each piece lengthwise about 1/2-inch, then do the same the opposite way. this will give you two flat pieces.
• 2 lay half the spinach on each piece of meat. add half the hazelnuts,then half the blueberries to each piece; then split the cream cheese in two and with your hand; make flat discs to place on top of the ingredients. then roll tenderloin back up nice and tight without losing any of the stuffing.
• 3 rub dijon mustard on the outside; sprinkle with salt and pepper. in a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side.
• 4 place on a baking sheet lined with parchment paper and bake in a preheated 350f oven for 20 minutes. remove from oven and let rest for 10 minutes, cut 4 times on the bias and serve.
• 5 this dish can be accompanied with a warmed blueberry jam.