Peppered Lamb Tenderloins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon salt
• 2 lamb tenderloin, about 2 lbs. total
• 1 tablespoon fresh coarse ground black pepper

Recipe

• 1 in a small bowl, stir together the oil, mustard, rosemary and salt.
• 2 brush the mixture on the lamb.
• 3 sprinkle the lamb on all sides with pepper.
• 4 cover and refrigerate until ready to cook, up to 4 hours.
• 5 place the grill rack or broiler pan 4 inches from the heat.
• 6 prepare a medium-hot charcoal fire or preheat a gas grill or broiler.
• 7 grill or broil the lamb; turn with tongs so it gets browned on all sides and the meat feels springy when pressed, about 15 to 20 minutes, according to thickness.
• 8 the lamb should be pink and juicy when cut and an instant-read thermometer inserted in the centre reads 150 to 155 degrees f; do not overcook.
• 9 transfer the meat to a cutting board and cover with foil.
• 10 let stand about 5 minutes.
• 11 carve the meat into 1/2" diagonal slices.