Easy Weeknight Tenderloin - Cuisinart CSB-300C Instruction And Recipe Booklet

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boneless leg of lamb, 2½ to 3 pounds (1.1 to 1.36 kg)

pound (454 g) red potatoes, scrubbed, halved and cut into

¼-inch (0.6 cm) half moons

pearl onions, peeled and halved (alternatively, 2 shallots,

sliced, can be used in place of the pearl onions)

Pita bread, toasted and kept warm for serving

1. Prepare the marinade for the lamb: Put the cumin and coriander

seeds in a small, dry skillet set over medium heat. Cook until seeds

are just toasted and fragrant. Remove. Put the toasted seeds into

the chopping cup with the grinding blade along with the salt, pepper,

garlic, oregano and cayenne. Pulse a few times to break up, scraping

down as needed. Then add ¼ cup (60 ml) of the olive oil and process

until a paste has formed.

2. Rub the paste all over the lamb (if it was tied or netted, be sure to

remove string or netting so the lamb can be evenly coated). Transfer

to a large mixing bowl, cover with plastic wrap, or place lamb in a

2-gallon (7.6 L) re-sealable bag. Marinate in the refrigerator overnight.

3. Preheat oven to 400°F (200°C), with rack in the middle of the oven.

Remove lamb from bowl/bag and tie well with butcher's twine. Cover

a baking sheet with foil. Add the potatoes and onions, and toss with

the remaining olive oil and a couple pinches of salt and a pinch of

pepper. 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 (54.4°C), 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

For a last-minute special occasion, this delicious cut of meat

can easily be prepared in only 30 minutes. Perfect with the

Makes about 6 servings

1½

pounds (680 g) beef tenderloin

teaspoon (5 ml) kosher salt

teaspoon (2.5 ml) freshly ground black pepper

teaspoons (10 ml) olive oil, divided