Any good ideas for a nice chunck of lamb tenderloin roast? I saw one in
the meat cooler at the grocery store and brought it home with me. I love
lamb but have never done a tenderloin roast, but I am sure there is
something good that can be done with it.

Dave Smith wrote:
> Any good ideas for a nice chunck of lamb tenderloin roast? I saw one
in
> the meat cooler at the grocery store and brought it home with me. I
love
> lamb but have never done a tenderloin roast, but I am sure there is
> something good that can be done with it.

Lamb tenderloin? Wouldn't one be awfully small? maybe marinate it
briefly in a little wine with garlic, oregano and oil and grill it
quickly. Or rub it with a curry powder or paste and grill it quickly.
-bwg

Marinate it briefly in dry sherry, orange juice, rosemary, garlic and
S&P. Cook it over coals as you would a steak. It is one of the few
muscles in lamb that is good when served on the rare side. It is the
tenderest cut of lamb as well and has the mildest flavor. For an
opposite experience, take a lamb shoulder and lard it with garlic and
rosemary, sprinkle with plenty of salt and cook slowly until the meat
is about ready to fall off the bone.
D.M.

On Fri, 10 Dec 2004 15:15:45 -0500, Dave Smith
> wrote:

>Any good ideas for a nice chunck of lamb tenderloin roast? I saw one in
>the meat cooler at the grocery store and brought it home with me. I love
>lamb but have never done a tenderloin roast, but I am sure there is
>something good that can be done with it.
>

I would want it very rare inside, however the surface was done. So it
would depend how big it is, and how tapered. Of course if some want it
cooked more than others, the taper will be an advantage.

It is probably small enough to do in hot grill pan, but if the thick
end is too big for that I might tie it back on itself, thin end to
thick end, to make a more uniform roast, and do it in a hot oven.

It could be salted and coated with a mix of mustard and garlic
beforehand.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 10 Dec 2004 15:15:45 -0500, Dave Smith
> wrote:

>Any good ideas for a nice chunck of lamb tenderloin roast? I saw one in
>the meat cooler at the grocery store and brought it home with me. I love
>lamb but have never done a tenderloin roast, but I am sure there is
>something good that can be done with it.
>

I would want it very rare inside, however the surface was done. So it
would depend how big it is, and how tapered. Of course if some want it
cooked more than others, the taper will be an advantage.

It is probably small enough to do in hot grill pan, but if the thick
end is too big for that I might tie it back on itself, thin end to
thick end, to make a more uniform roast, and do it in a hot oven.

It could be salted and coated with a mix of mustard and garlic
beforehand.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney Myrvaagnes wrote:

>
>
> I would want it very rare inside, however the surface was done. So it
> would depend how big it is, and how tapered. Of course if some want it
> cooked more than others, the taper will be an advantage.
>
> It is probably small enough to do in hot grill pan, but if the thick
> end is too big for that I might tie it back on itself, thin end to
> thick end, to make a more uniform roast, and do it in a hot oven.
>
> It could be salted and coated with a mix of mustard and garlic
> beforehand.

Some good ideas there. What I ended up doing with it was to rub it with a
nice big clove of well crushed garlic, slathered it with Dijon mustard, a
good dose of ground salt and pepper and laid a bunch of fresh rosemary leaves
on top. Popped it in the oven for 40 minutes at 375F. It turned out
beautifully. The meat was very tender and tasty. But next time I am going to
look for it off the bone. I had a heck of a time hacking that thing in half.

Rodney Myrvaagnes wrote:

>
>
> I would want it very rare inside, however the surface was done. So it
> would depend how big it is, and how tapered. Of course if some want it
> cooked more than others, the taper will be an advantage.
>
> It is probably small enough to do in hot grill pan, but if the thick
> end is too big for that I might tie it back on itself, thin end to
> thick end, to make a more uniform roast, and do it in a hot oven.
>
> It could be salted and coated with a mix of mustard and garlic
> beforehand.

Some good ideas there. What I ended up doing with it was to rub it with a
nice big clove of well crushed garlic, slathered it with Dijon mustard, a
good dose of ground salt and pepper and laid a bunch of fresh rosemary leaves
on top. Popped it in the oven for 40 minutes at 375F. It turned out
beautifully. The meat was very tender and tasty. But next time I am going to
look for it off the bone. I had a heck of a time hacking that thing in half.