Rubbed Lamb Tenderloin With Dijon-apricot Mop Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon dried thyme, crumbled
• 1 tablespoon ground cumin
• 2 teaspoons coarsely ground pepper
• 2 teaspoons paprika
• 2 teaspoons celery seeds
• 2 (1 lb) lamb tenderloin, all visible fat removed
• 1 teaspoon vegetable oil
• 1 small onion, finely chopped (3/8 cup)
• 1/2 cup cider vinegar
• 1/4 cup honey
• 1/4 cup all-fruit apricot preserves
• 2 tablespoons dijon mustard
• 1 teaspoon grated lemon, zest of
• 1 tablespoon fresh lemon juice
• vegetable oil cooking spray

Recipe

• 1 in a small bowl, combine rub ingredients.
• 2 using your hands or a spoon, rub mixture evenly over lamb, set aside.
• 3 preheat oven to 350 degrees or preheat grill on medium-high.
• 4 for mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
• 5 saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
• 6 stir in remaining sauce ingredients.
• 7 bring to a boil.
• 8 reduce heat and simmer for 5 minutes, stirring occasionally.
• 9 (you may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked lamb.) lightly spray a broiling pan and rack with vegetable oil spray.
• 10 put tenderloins on rack in pan.
• 11 bake for 30 minutes.
• 12 using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
• 13 bake for 10 minutes, then baste again.
• 14 bake for 10 to 15 minutes, or until lamb is no longer pink in the center or registers 165 degrees on meat thermometer.
• 15 or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until lamb is cooked through.