Lamb Tenderloin With Walnut Curry Stuffing And Red Currant Glaze

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 4 cups walnut halves
• 2 teaspoons curry
• 2 tablespoons olive oil
• 1 -2 tablespoon fresh minced garlic
• 2 (1 1/2 lb) lamb tenderloin
• 3 teaspoons coriander
• 2 teaspoons cumin
• 2 teaspoons salt
• 1/2-1 teaspoon black pepper
• 2 (12 ounce) jars red currant jelly
• 1 tablespoon cooking sherry
• 1/2 teaspoon dry crushed red pepper
• 2 teaspoons apple cider vinegar
• 1 teaspoon ginger powder
• 1/4 cup shallot, finely chopped

Recipe

• 1 set oven to 350°f.
• 2 grease a 13 x 9-inch baking dish.
• 3 for the lamb; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
• 4 place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
• 5 butterfly the lamb tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
• 6 press open then evenly divide and spread the walnut mixture down the center.
• 7 pull lamb together, then secure with skewers, or tie with cooking string.
• 8 in a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
• 9 place the lamb seam-side down in the baking pan.
• 10 at this point you can cover and refrigerate the stuffed lamb for up to 24 hours before roasting.
• 11 bake for about 1 hour or until the internal temperature reaches 170 degrees.
• 12 remove from oven and allow to rest while preparing the glaze.
• 13 for the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
• 14 slice the lamb into about 1/2-inch slices.
• 15 arrange 2-3 pieces per plate.
• 16 spoon the glaze over lamb, then sprinkle with reserved toasted walnuts.
• 17 delicious!