Roasted Balsamic Lamb Tenderloin

Total Time: 4 hrs 50 mins Preparation Time: 4 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme
• 2 teaspoons dijon mustard
• 1/2 teaspoon ground black pepper
• 1 lb lamb tenderloin, trimmed of all visible fat
• 2 shallots, minced
• 2 (5 ounce) bags baby spinach leaves
• 1/4 teaspoon salt

Recipe

• 1 combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. add the lamb. squeeze out air and seal the bag, turn to coat the lamb.
• 2 refrigerate at least 4 hours up to 24 hours.
• 3 preheat the oven to 475.
• 4 spray a small roasting pan with nonstick spray.
• 5 remove the tenderloin from the marinade, discard the marinade.
• 6 spray a skillet with non stick spray and set over medium high heat. add the lamb and cook, turning occasionally, until browned, about 5 minutes. transfer to a roasting pan.
• 7 roast until and instant read thermometer inserted into the thickest part of the lamb reads 160, about 20-25 minutes.
• 8 transfer to a carving board, let stand 10 minutes.
• 9 meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. add the shallots and cook until softened, about 2 minutes. add spinach and salt, cook about 3-4 minutes. serve with lamb.