Herb Crusted Lamb Tenderlion With Red Currant Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• lamb tenderloin
• 2 -3 teaspoons dijon-style mustard
• salt & freshly ground black pepper
• 1 tablespoon snipped fresh rosemary
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh sage
• 1 tablespoon olive oil
• 1/3 cup red currant jelly
• 1 tablespoon wine vinegar
• 2 teaspoons butter, softened
• 1 teaspoon prepared horseradish
• 1/4 teaspoon finely shredded lemon peel
• 1/2 teaspoon lemon juice
• 3 cups watercress, tough stems removed

Recipe

• 1 trim any fat from meat. brush meat evenly with dijon-style mustard. sprinkle meat with salt and black pepper. in a a shallow dish, combine rosemary, thyme and sage. roll meat in the mixed herbs, pressing herbs on all sides of meat.
• 2 in a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. transfer tenderloin to a rack in a shallow roasting pan. roast in a 425 degree f oven for 25 minutes or until an instant-read thermometer inserted in lamb registers 155 degrees f. and juices run clear. remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees f).
• 3 for currant sauce: in a small saucepan combine jelly, vinegar, and butter. heat and stir until jelly is melted. remove from heat. stir in horseradish, lemon peel and juice.
• 4 to serve, line a serving platter with watercress. slice lamb and arrange on top of the watercress; spoon some of the currant sauce over lamb. serve remaining sauce on the side. makes 4 servings.