Hickory-planked Lamb Tenderloin With Rosemary-dijon Potatoes

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon chopped fresh rosemary
• 2 garlic cloves, minced
• 1 (1 lb) lamb tenderloin
• 2 cups sliced red potatoes (1/4-inch slices)
• 1 tablespoon fresh lemon juice

Recipe

• 1 immerse and soak plank in water 1 hour; drain.
• 2 prepare grill for indirect grilling; heat one side of grill to high heat.
• 3 combine mustard, honey, pepper, rosemary, and garlic in a bowl; stir well with a whisk.
• 4 brush half the mustard sauce over lamb.
• 5 place potato in a microwave-safe bowl; cover with plastic wrap.
• 6 microwave at high 1 minute; add remaining mustard mixture and juice; toss gently to coat.
• 7 place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
• 8 carefully turn plank over; move to cool side of grill.
• 9 place lamb in the middle of charred side of plank; arrange potato mixture around lamb in a single layer.
• 10 cover and grill 20 minutes or until a meat thermometer reads 160°.