Stuffed And Glazed Tenderloin Of Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs lamb tenderloin
• 4 tablespoons butter
• 1 garlic clove
• 2 cups breadcrumbs
• 1 cup dried fruit, like apricot, raisins, and currents, chopped finely
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped onion
• 1 garlic clove
• 1/2 tablespoon tarragon
• 4 tablespoons melted butter
• 1 orange, rind and pulp of
• 1 egg, lightly beaten
• salt and pepper
• 2 cups apricot preserves
• 1 tablespoon brown sugar
• 1 lemon, juice of
• 1/2 teaspoon curry powder
• 1 tablespoon water

Recipe

• 1 prepare the stuffing first:.
• 2 mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
• 3 stir in the melted butter.
• 4 grate the rind of the orange and add as well as the cut up orange flesh.
• 5 beat the egg lightly and use it to bind the mixture together.
• 6 season to taste with the salt and pepper.
• 7 trim away the fat from the tenderloin and remove the transparent skin.
• 8 slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
• 9 spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
• 10 melt the butter in a heavy frying pan.
• 11 peel and slice the garlic and sauté until brown.
• 12 cook the lamb for a few minutes in the butter until evenly browned on all sides.
• 13 cover the pan with a lid and roast on the center shelf of a preheated oven at 325°f for 1 1/2 hours or (30 minutes per pound).
• 14 remove the lid and let the meat brown for the last 10 minutes.
• 15 to make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
• 16 heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
• 17 before serving, remove the string and carve the meat into slices, spooning glaze over the lamb.