Herb-stuffed Lamb Tenderloin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons dijon-style mustard
• 18 ounces lamb tenderloin
• 1 1/2 cups shredded spinach leaves
• 1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
• 3 tablespoons italian breadcrumbs
• 1 egg , slightly beaten
• 2 teaspoons olive oil or 2 teaspoons cooking oil
• fresh coarse ground black pepper
• snipped fresh chives (optional)
• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons dijon-style mustard
• 1 teaspoon honey

Recipe

• 1 trim any fat from meat.
• 2 using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• 3 spread the meat flat.
• 4 place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• 5 (if necessary, use a portion of a second tenderloin to make 18 ounces. overlap and pound the pieces to make a single rectangle.) fold in the narrow ends as necessary to make an even rectangle.
• 6 spread mustard evenly over tenderloin.
• 7 stir together spinach, herbs, bread crumbs, and egg in a medium bowl.
• 8 spoon evenly over lamb.
• 9 roll tenderloin up jelly-roll style, beginning at narrow end.
• 10 tie meat with string, first at center, then at 1-inch intervals.
• 11 place meat on rack in a shallow roasting pan.
• 12 brush oil over meat.
• 13 sprinkle with pepper.
• 14 roast, uncovered, in a 375 degree f oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees f) and juices run clear.
• 15 transfer to a warm platter.
• 16 remove strings; keep warm while preparing sauce.
• 17 to serve, cut tenderloin into 12 slices.
• 18 spoon mustard sauce over each serving.
• 19 sprinkle with chives if desired.
• 20 mustard sauce: in small saucepan combine sour cream, mayonnaise, dijon style mustard, and honey.
• 21 cook over low heat for 2 to 3 minutes or just until heated through.
• 22 do not boil.
• 23 serve immediately with lamb slices.