Tenderloin is lean and so is easy to cook
dry, this is a way to keep it moist, add flavor and colour.
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| Lamb tenderloin |
1. Season lamb tenderloin with salt and
pepper.
2. Mince fresh parsley, dry tomato and green
pepper into a coarse paste, season with salt, cumin powder, oil and a tbsp of
cornstarch.
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| Lamb tenderloin in parsley tomato and cumin paste before baking |
3. Spread the paste on baking paper as long
as the tenderloin and double its width.
4. Place tenderloin on top of vegetable,
use the paper to wrap paste round the meat.
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| Lamb tenderloin in parsley tomato and cumin paste after baking |
5. Bake at 180˚c for 15 minutes, rest for
10 minutes with the oven door open for a pink result.
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