Spiral Stuffed Lamb Tenderloin

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

Ingredients

• Servings: 4
• 4 lbs lamb tenderloin, skinless, boneless (1.25-1.5 lbs)
• 1 bunch fresh baby spinach leaves
• 6 chopped garlic cloves, substitute garlic salt
• 1 bunch green onion, whole
• garlic pepper seasoning
• olive oil
• dry rub seasonings

Recipe

• 1 preparation directions.
• 2 spiral cut the tenderloin and spread flat.
• 3 coat both sides lightly with olive oil.
• 4 lay spinach leaves (or asparagus, or both), chopped garlic cloves, garlic pepper seasoning (to taste) and whole green onions toward one end.
• 5 roll up and tie with cooking twine.
• 6 rub the outside with bad byron’s butt rub.
• 7 the big green egg temperature should be stabilized at 450.
• 8 place loin directly on the grill and seal all around (with lid open).
• 9 remove from heat for 5 minutes (let the meat relax).
• 10 close lid and reduce stabilize heat at 250-260 degrees.
• 11 the loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
• 12 you should use a meat thermometer to track the temperature until it reaches 155-160 degrees
• 13 remove from heat, slice and serve hot.