Mushroom Stuffed Lamb Tenderloin

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 5 tablespoons olive oil, extra-virgin
• 4 slices bacon, chopped
• 8 ounces cremini mushrooms, thin sliced
• kosher salt & freshly ground black pepper
• 1 garlic clove
• 1 tablespoon breadcrumbs
• 1/2 cup fresh parsley, chopped
• 2 lamb tenderloin, trimmed (2-2.5 lbs total)
• 1/2 teaspoon lemon zest, grated

Recipe

• 1 heat 2 tablespoons olive oil in a large skillet over medium heat. add the bacon and cook until crisp, about 8 minutes. add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. add the garlic and cook 1 minute. remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. let cool.
• 2 soak 10 to 12 toothpicks in water to prevent them from burning. rinse the lamb and pat dry. butterfly the lamb: make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. open the meat like a book so the tenderloins lie flat.
• 3 cover the lamb with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. spread the mushroom mixture over the 2 tenderloins. starting with a long side, tightly roll up each tenderloin. secure the seams with the toothpicks.
• 4 preheat a grill to medium high; brush the grates with olive oil. brush the lamb rolls with olive oil and season with salt and pepper. grill, turning, until a thermometer inserted into the center of the lamb registers 140 degrees f, 25 to 30 minutes. transfer to a cutting board to rest, about 10 minutes.
• 5 mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. remove the toothpicks and slice the lamb rolls. top with parsley oil.
• 6 per serving: calories: 323; fat: 17g (saturated fat: 3.5g); protein: 39g; carbohydrates: 3g; sugar:1g; fiber:1g; cholesterol: 116mg; sodium:301mg.