Pecan & Cornbread Crusted Lamb Loin

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 cup pecan halves
• 1 1/4 cups crumbled cornbread (or 2 corn toaster cakes) or 1 1/4 cups corn muffins (or 2 corn toaster cakes)
• 2 tablespoons butter
• 1 tablespoon finely chopped garlic
• 2 (1 lb) lamb tenderloin
• salt and pepper
• 3 tablespoons dijon mustard

Recipe

• 1 heat oven to 400 degrees.
• 2 in a food processor, combine pecans and cornbread and process until pecans are finely chopped.
• 3 melt butter in medium-size skillet over moderate heat.
• 4 add the garlic and cook until fragrant, about 1 minute.
• 5 stir in the pecan mixture to blend with butter and garlic.
• 6 set aside to cool slightly.
• 7 2.
• 8 pat lamb dry and sprinkle with salt and pepper.
• 9 place in an oiled shallow baking pan.
• 10 spread mustard thickly over tenderloins and pat crumb mixture onto mustard.
• 11 roast in middle of oven 15 minutes.
• 12 tent lamb loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158 degrees, about 15 minutes longer.
• 13 let meat stand 10 minutes before slicing.