glazed and stuffed lamb tenderloin

Ingredients

• Servings: 4
• 1 (1 pound) lamb tenderloin
• 1 tablespoon canola oil
• 2 tablespoons butter
• 3 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup bread crumbs
• 1 teaspoon garlic powder
• 1 tablespoon chopped parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cranberry jam
• 1/4 cup jalapeno pepper jam
• 1 teaspoon minced garlic
• 1 teaspoon minced onion
• 1 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut a lengthwise slit 3/4 of the way through lamb tenderloin and spread tenderloin open. pound the meat flat and to 1/4-inch thickness with a meat mallet.
• heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. transfer tenderloin to a plate.
• heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees f (70 degrees c), 50 to 60 minutes. let meat stand 5 minutes before untying and slicing.