Lamb Tenderloin Stuffed With Brie And Mushrooms

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin (well trimmed, about 12 oz. each)
• 2 tablespoons butter
• 1 garlic clove (minced)
• 2 shallots (chopped)
• 1 1/2 cups mushrooms ( and cremini, sliced)
• 2 cups fresh spinach
• 2 tablespoons red wine
• 0.5 (125 g) package brie cheese (chopped)
• 1/2 tart apple (with peel, chopped)
• 2 tablespoons walnuts (toasted, chopped)
• 1 teaspoon dried thyme
• salt and pepper
• canola oil

Recipe

• 1 .using a sharp knife, cut each lamb tenderloin lengthwise, be careful not to slice right through the bottom.
• 2 open and flatten each loin and then set them aside.
• 3 heat butter in a large skillet over medium heat.
• 4 saute garlic, shallots and mushrooms.
• 5 add the spinach and saute briefly.
• 6 add the red wine and scrape up any browned bits.
• 7 remove from heat and add brie, apple, walnuts and thyme.
• 8 season to taste with salt and pepper.
• 9 when it is cool enough to work with spoon 1/2 of the stuffing onto each loin. fold over to enclose the stuffing. tie to secure.
• 10 brush very lightly with canola oil.
• 11 roast at 375f (190c) for 25-30 minute until a meat thermometer registers 155f (68c).
• 12 remove from oven and tent loosely with foil. let rest for 5 minutes.
• 13 remove string and slice to serve.