Focus on food: August 07, 2006

Albert's Quick Tenderloin of Lamb

The following recipe is from our Westport Cooks Archives and one of our previous classes held by Greg Morton. You can use this recipe and add your own style as you make your Tenderloin of Lamb. Dave, Mike, or Andy will be happy to help you select your fresh Lamb Tenderloin from our Meat Department. If you have any questions, please call us at 508-636-3348.

Ingredients:
• 1-teaspoon of salt
• 2-teaspoon of pepper
• 2-teaspoon of rosemary
• Olive Oil
• Boysenberry (Maple Grove) Pancake Syrup

Directions:
These are the filet of lamb-only about 8oz each.
Rub each piece with a rub of (1-t salt, 2-t pepper, and 2-t rosemary) mix

Braise in Olive Oil, remove and roast at 425 6-8 minutes

Add Maple Grove Boysenberry Pancake syrup to juices

Reduce to syrup and drizzle over lamb. That’s it!