Mushroom-stuffed Bacon Wrapped Lamb Tenderloins

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 lb button mushroom, thinly sliced
• 1 small onion, finely chopped
• 1 -2 tablespoon fresh minced garlic
• 1/3 cup chopped pecans, toasted
• 2 (12 -13 ounce) lamb tenderloin
• seasoning salt (or use salt)
• black pepper
• 8 -10 slices thick bacon
• 4 tablespoons olive oil, divided
• 2 teaspoons coarse cracked black pepper, divided

Recipe

• 1 in a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
• 2 stir in toasted pecans; set aside.
• 3 place the lamb between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
• 4 season the side of the lamb that you will be stuffing with season salt and black pepper.
• 5 divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
• 6 roll up jellyroll fashion starting with the long end.
• 7 wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
• 8 place seam-sides down in a greased roasting pan/dish.
• 9 brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
• 10 rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or salt).
• 11 bake uncovered in a 450 degree oven for 15 minutes.
• 12 reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
• 13 let rest for 10-15 minutes before slicing.
• 14 delicious!