Pan-roasted Lamb Tenderloin With Herb-and-mustard Crust

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 lb lamb tenderloin
• 2 tablespoons dijon mustard
• 3 tablespoons fresh rosemary, chopped (do not use dried)
• 1 teaspoon fennel seed
• 1 clove garlic, thinly sliced
• kosher salt
• fresh ground black pepper
• 3 teaspoons olive oil

Recipe

• 1 preheat oven to 450.
• 2 rinse tenderloin and pat dry.
• 3 using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
• 4 use about half the garlic.
• 5 in a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
• 6 salt to form a paste.
• 7 combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
• 8 sprinkle the lamb tenderloin with salt and fresh ground black pepper.
• 9 rub dijon mustard all over surface of the meat.
• 10 pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
• 11 place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
• 12 add oil, allow oil to get quite hot, just before the smoking point.
• 13 add the tenderloin to the pan.
• 14 do not touch it for at least two minutes!
• 15 then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
• 16 some of the coating will adhere to the pan, that's ok.
• 17 place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
• 18 allow meat to rest, covered, for about ten minutes before slicing and serving.
• 19 you can deglaze the pan with a little wine or lemon juice to make a delicious pan sauce.