Roast Garlic Rosemary Lamb Tenderloin
|Garlic||10 Clove (50 gm), minced|
|Olive oil||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Minced fresh rosemary||2 Teaspoon|
|Black pepper||1 Teaspoon|
|Lemon||1 , juiced|
|Lamb tenderloin||1 1⁄2 Pound (6 Pieces)|
|Rosemary sprigs||4 (For Garnish)|
Preheat oven to 450° F.
In a small bowl, combine the garlic, olive oil, mustard, minced rosemary, black pepper, and lemon juice; mix well.
Coat the lamb with the garlic mixture, taking care to press the mixture onto all sides.
Place the tenderloins on a flat roasting rack set inside a lightly greased roasting pan.
Roast for 7 to 8 minutes or until medium-rare.
Remove from the oven and let stand at room temperature for 5 minutes.
Cut into 1/2-inch slices.
Serve on warm plates, garnished with the rosemary sprigs.