Apple & Leek Stuffed Lamb Tenderloin From Eating Well

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 cup leek, rinsed and chopped ( and light green parts only)
• 1 sweet apple, peeled and chopped (braeburn, honeycrisp, macoun)
• 1 teaspoon fresh thyme, chopped
• 1 sprig fresh thyme, chopped
• 3/4 teaspoon salt, divided
• 3/4 teaspoon fresh ground pepper, divided
• 1 -1 1/4 lb lamb tenderloin, trimmed
• 2 garlic cloves, peeled
• 1/2 cup applejack or 1/2 cup apple brandy
• 2 cups apple cider
• 2 teaspoons cornstarch
• 2 teaspoons dijon mustard

Recipe

• 1 preheat oven to 450°f.
• 2 heat 1 tablespoon oil in a large skillet over medium heat. add leek and cook, stirring, until beginning to soften, about 3 minutes. add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. transfer the mixture to a bowl to cool. rinse out the pan.
• 3 to butterfly the tenderloin, lay it on a large cutting board. holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. open as you would a book. cover with plastic wrap. with a meat mallet, rolling pin or heavy pan, pound the lamb to an even 1/4-inch thickness.
• 4 spread the apple mixture in the center of the lamb, leaving a 1-inch border all around. starting at a long side, roll up the lamb to enclose the filling. to keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. tie kitchen string firmly lengthwise around the roast to secure the two ends. then tie it crosswise with string at 2-inch intervals. lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
• 5 heat the remaining 1 tablespoon oil in the skillet over medium-high heat. reduce the heat to medium and brown the roast on all sides, about 4 minutes total. transfer the roast to a rimmed baking sheet (set the pan aside). place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°f, about 15 minutes. let rest on a clean cutting board for 5 minutes.
• 6 meanwhile, prepare the sauce. crush garlic with the flat side of a knife. return the pan to medium-high heat. add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. whisk cider and cornstarch and add to the pan. return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. remove from the heat; discard the garlic and thyme. whisk in mustard and any juice from the baking sheet. slice the lamb and serve with the sauce.