Claire Robinson's Rosemary Lamb Tenderloin

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

Ingredients

• 1/3 cup dijon mustard
• 2 tablespoons black pepper, freshly ground
• 1 tablespoon fresh rosemary leaf, chopped
• 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves
• 2 large garlic cloves, minced
• 3 large garlic cloves, smashed
• 2 lamb tenderloin, about 1-pound each
• 4 slices maple bacon

Recipe

• 1 mix together the dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
• 2 take a 1 gallon bag and empty marinade inches add lamb tenderloins, seal bag, and mix around until covered. marinate in the refrigerator for 1 hour.
• 3 preheat oven to 375 degrees f.
• 4 place the rosemary sprigs and smashed garlic in the center of a roasting pan. remove the tenderloins from the bag and top each with 2 slices of maple bacon. tie three pieces of kitchen twine around each of the tenderloins and bacon and place into your roasting pan.
• 5 place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer registers 160f when inserted into the tenderloin.
• 6 remove from oven and let sit for 5 to 10 minutes on a cutting board.
• 7 remove kitchen twine and slice. garnish with the rosemary sprigs and garlic.