Glazed Lamb Tenderloin

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (3/4-1 1/2 lb) lamb tenderloin, whole, butterflied
• 1/2 cup havarti cheese, grated
• 1/2 cup dried cranberries
• 2 tablespoons chives
• 2 tablespoons thyme
• 2 tablespoons basil
• 2 tablespoons marjoram
• 2 tablespoons rosemary
• 2 small garlic cloves, chopped
• salt and pepper
• 24 inches kitchen twine
• pan dripping
• 1 (16 ounce) can whole berry cranberry sauce
• 3 1/2 tablespoons orange liqueur (like grand marnier)
• 2 tablespoons orange juice concentrate, thawed
• 1 tablespoon fresh orange zest, chopped
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup dried cranberries

Recipe

• 1 tenderloin:.
• 2 preheat oven to 325 degrees f.
• 3 salt and pepper both sides of the butterflied lamb tenderloin.
• 4 mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
• 5 fill tenderloin and wrap.
• 6 secure with twine.
• 7 place in a roasting pan seam side down. roast until the internal temperature reads 160 degrees f (45-60 minutes depending on tenderloin size).
• 8 remove from oven; place the tenderloin on a plate to rest. in the meantime make the glaze.
• 9 glaze:.
• 10 pour all of the juice out of the roasting pan and into a saucepan. place on stovetop on medium high heat and bring to a boil.
• 11 cook for about 2 minutes or until slightly reduced.
• 12 add all glaze ingredients except the butter. bring to a boil.
• 13 remove from heat, add the butter, stir until dissolved and sauce is glossy.
• 14 remove the twine from the tenderloin. place the tenderloin on a serving platter. pour glaze over lamb and serve.