Lamb Tenderloin On A Vegetable Bed
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 2 teaspoons fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
- 1/4 teaspoon salt
- 1 large lamb tenderloin or 2 small lamb tenderloin
- 2 teaspoons olive oil
- 1 red bell pepper, sliced long
- 1 orange bell pepper, sliced long
- 1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
- 1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
- 5 green onions, cut into 1 inch lengths
- 2 -3 cloves garlic, sliced thin
- 1 can black beans, rinsed and drained
- 1 can stewed tomatoes (unseasoned)
Recipe
- 1 combine the thyme, pepper and salt.
- 2 roll the lamb, pressing the mixture into it.
- 3 cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
- 4 remove from the skillet, place on a cutting board and cover with foil to keep warm.
- 5 in the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
- 6 add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
- 7 spoon into a large serving plate-slice the lamb thin and place on top.
- 8 a few thyme sprigs is a nice touch.
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