Herbed Lamb Tenderloin In Puff Pastry Crust

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin, trimmed of sinew (about 4 pounds)
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 4 allspice berries, crushed
• 4 juniper berries, crushed
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• feathery tops from 1 fennel bulb, chopped (about 1/4 cup)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1 1/4 lbs all-butter puff pastry sheets (2 sheets)
• 12 thin slices pancetta (optional)
• 1 large egg, beaten to blend
• dijon mustard

Recipe

• 1 marinate the lamb: toss the lamb tenderloins with the remaining ingredients except the salt in a bowl, and rub well to coat thoroughly. cover in a air tight bowl and refrigerate 24 to 48 hours.
• 2 when you are ready to bake, rub the lamb tenderloins with the salt.
• 3 to bake: preheat the oven to 400 degrees (preferably set on convection bake).
• 4 roll each tenderloin tightly in the puff pastry and seal the edges of the pastry to enclose completely (excess pastry should be trimmed). if you like, wrap the tenderloins first in pancetta.
• 5 brush the puff pastry with the beaten egg and place, seam side down, on a parchment paper-lined baking sheet.
• 6 roast the lamb in the preheated oven for 30 minutes, or until the crust is golden-brown and the lamb registers 170 degrees.
• 7 remove to a board and let rest 10 minutes. cut into medallions and serve with mustard.