Stuffed And Rolled Lamb Tenderloin

Ingredients

• Servings: 4
• 1 lamb tenderloin
• 1/2 bunch flat-leaf parsley, chopped
• 1/3 cup bread crumbs
• 1/4 cup dried currants
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1 egg
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book. cut a few shallow slashes in the meat. cover the meat with plastic wrap and pound to about 1/2-inch thick. roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• mix chopped lamb trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• unroll tenderloin on work surface. spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. season tenderloin all over with salt and black pepper.
• heat an oven-safe skillet over high heat until hot. cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• cook in the preheated oven until lamb is slightly pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer to a plate and let rest for 15 minutes before removing twine and slicing.