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.