Mustard And Fennel Dusted Lamb Tenderloin

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons dried porcini mushrooms
• 1 tablespoon fennel seed
• 1/2 teaspoon salt
• 1 large garlic clove, minced
• 2 lbs lamb tenderloin, trimmed
• 1 teaspoon olive oil
• 1/4 cup reduced-sodium fat-free chicken broth

Recipe

• 1 preheat oven to 425°.
• 2 combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. combine salt and garlic to make a paste. rub lamb with garlic paste; sprinkle with mushroom mixture.
• 3 heat oil in a large cast-iron skillet over medium-high heat. add lamb; cook 5 minutes or until browned, turning occasionally.
• 4 place pan in oven; bake at 425° for 15 minutes or until a thermometer registers 160° (medium) or desired degree of doneness.
• 5 transfer the lamb to a jelly roll pan, and let stand 10 minutes.
• 6 place lamb on a cutting board, reserving juices in jelly roll pan.
• 7 combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. drizzle the broth mixture over lamb.