MINT TENDERLOIN OF LAMB WITH TOMATO COUS COUS
Tenderloin is maybe THE prime cut of lamb and it doesn't need much cooking to get it tender - it is tender in its own beauty. In this recipe, we just flavor it with some fresh mint, garlic, and thyme and roast in the oven. Served with a nice tomato cous cous.
4 servings:
500 g/1 lb of tenderloin of lamb
a handful of fresh mint leaves
2 garlic cloves, chopped
2 sprigs of thyme
100 g/3 oz of pecorino cheese or goat's cheese, grated
olive oil
salt, pepper
some rosemary leaves
500 g/1 lb of passed tomatoes
300 g/10 oz cous cous
some mint leaves
salt, pepper
Preheat the oven to 180 C/360 F. Slice the tenderloin into two long halves. Season with salt and pepper, rub in olive oil, and place the mint, garlic, thyme and cheese on one of the halves. Cover it with the other halve of meat, and truss it with a cord. Tuck in some rosemary leaves under the cord. Place in an oven-proof tray and roast until you get the meat doneness of your preference. For medium, it takes about 15 minutes to cook but it depends on thickness of the lamb so check the doneness as you roast it.
Meanwhile, make the cous cous. Heat up the tomatoes with mint, salt and pepper and put the cous cous in it. Let is stand for about 5 minutes, then it's done! Serve the lamb together with cous cous.