Mushroom Lamb Tenderloin

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup mayonnaise
• 1 (1 ounce) packet onion soup mix
• 3 fresh garlic cloves
• 2 lamb tenderloin (about 2 lbs)
• 8 ounces pre-sliced baby portabella mushrooms (rinsed)
• 1 tablespoon quick-mixing flour
• 1/2 cup milk

Recipe

• 1 combine mayonnaise and dry soup mix in large bowl.
• 2 crush garlic, using garlic press, into bowl. mix well.
• 3 slice tenderloins diagonally into about twelve 1/2-inch-thick slices.
• 4 preheat large sauté pan on medium-high 2–3 minutes.
• 5 stir lamb slices and mushrooms into soup mixture.
• 6 place lamb slices in pan; add soup mixture (wash hands).
• 7 cook 4–6 minutes, turning occasionally, until browned.
• 8 stir in flour and cook 1–2 more minutes. +.
• 9 stir in milk; reduce heat to low.
• 10 cook 4–6 minutes until sauce thickens and internal temperature of lamb reaches 160°f use a meat thermometer to accurately ensure doneness.
• 11 serve.