Lamb Tenderloin Two Ways (slow Cooker)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 1/2 lb lamb tenderloin
• salt
• fresh ground black pepper
• 1/4 cup honey
• 1 tablespoon soy sauce (i would reduce to 1 tsp or so)
• 1 tablespoon dried basil or 1 tablespoon dried chives
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/3 cup grated parmesan cheese or 1/3 cup shredded parmesan cheese
• 1/2 lb lamb tenderloin
• salt
• fresh ground black pepper
• 1/2 cup ketchup
• 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
• 1 tablespoon vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon soy sauce (again, i would reduce this amount)
• 1/2 teaspoon chili powder
• 1 garlic clove, minced
• 1/2 teaspoon onion powder

Recipe

• 1 this recipe calls for a 3 1/2 qt slow cooker and two slow cooker liner bags.
• 2 .for parmesan-crusted version: place the lamb at the bottom of one of the slow cooker liners and season with salt and pepper.
• 3 combine all the remaining ingredients except the cheese in a small bowl and pour over the lamb. sprinkle with the cheese.
• 4 for bbq version: place the lamb at the bottom of the second slow cooker liner bag and season with salt and pepper.
• 5 combine all the remaining ingredients in a small bowl and pour over the lamb.
• 6 to complete the recipe: place each of the bags at either end of the slow cooker insert, draping the ends of the bags over either end. cover and cook for 6 hours on low.
• 7 place a large, shallow serving bowl at either end of the slow cooker.
• 8 remove the cover, and using potholders or oven mitts, carefully remove each bag and place each in a bowl. leave the end open and allow to cool slightly.
• 9 remove one of the tenderloins from the bag and place in the serving dish. hold the bag by the top and carefully snip one of the corners at the bottom of the bag, allowing the juices to drain over the lamb.
• 10 allow the second meal to cool. then transfer to a freezer-safe container or bag, label and freeze.
• 11 check for seasoning before serving.
• 12 note: i think that 6 hours might be a bit much - i'd check tenderloin especially when just 1 lb, after 4 hours, maybe even less.