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42
Place the tied, marinated lamb on top of potatoes and onions, centered
in the pan.
4. Put the lamb in the oven. Roast for about 50 minutes, until the internal
temperature reaches 130°F, for medium rare. Allow it to rest for
10 minutes.
5. Transfer lamb to a stable cutting board. Using the knife attachment
on Speed 5, slice the lamb thinly and serve with the roasted potatoes,
onions, Yogurt Tahini Sauce and toasted pita bread.
Nutritional information per serving (lamb; based on 10 servings):
Calories 270 (46% from fat) • carb. 11g • sugars. 1g • pro. 25g • fat 14g • sat. fat 3g
∙ chol. 37mg • sod. 441mg • calc. 30mg • fiber 1g
Easy Weeknight Tenderloin
For a last-minute special occasion, this delicious cut of meat
can easily be prepared in only 30 minutes. Perfect with the
Horseradish Sauce (page 28).
Makes about 6 servings
1½ pounds beef tenderloin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1. Sprinkle the tenderloin with the salt and the pepper, rub all over with 1
teaspoon of the olive oil and let sit at room temperature for about 20
minutes.
2. Preheat oven or toaster oven to 400°F.
3. While oven is preheating, put the remaining teaspoon of oil into a
large skillet and place over medium heat. Once the oil is hot, place the
tenderloin in the pan and sear until brown on all four sides, about 3 to
4 minutes per side. When browned, put tenderloin into the preheated
toaster oven and roast for about 20 to 25 minutes, until an instant-read
thermometer reads 125°F, for medium rare.
4. Allow tenderloin to rest for at least 10 minutes. Using the knife
attachment, slice on Speed 5.
Nutritional information per serving:
Calories 193 (46% from fat) • carb. 0g • sugars. 0g • pro. 25g • fat 10g • sat. fat 3g
• chol. 75mg • sod. 445mg • calc. 32mg • fiber 0g
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