Stuffed Lamb Tenderloin With Sausage And Mustard

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin (approx. 1 lb.)
• 8 ounces raw hot lamb sausage
• 1 tablespoon spicy brown mustard, such as gulden
• 2/3 cup chicken broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried savory
• 1/4 cup water
• 1 tablespoon cornstarch

Recipe

• 1 preheat oven to 350 degrees f.
• 2 butterfly lamb tenderloin lengthwise.
• 3 place between 2 sheets of plastic wrap and flatten to 1/4 inch thick.
• 4 spread sausage on inside to within 1/2 inch of edges.
• 5 spread mustard liberally over sausage.
• 6 roll up lengthwise and place in 11 x 8 inch pan.
• 7 season with dried spices, pour chicken broth around (not over).
• 8 cover with aluminum foil, bake 20 minutes.
• 9 uncover and bake an additional 20 minutes or until done.
• 10 keep warm; pour juice into small saucepan and bring to a boil.
• 11 combine water and cornstarch, stir into saucepan and keep stirring until thickened.
• 12 serve this gravy over the lamb.