Athens Lamb Tenderloin With Goat Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 cups mushrooms, sliced
• 1 medium onion, chopped
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 1/4 cup kalamata olive, pitted and chopped
• 1/3 cup goat cheese, crumbled (such as feta)
• 1 tablespoon dried oregano
• 2 (12 ounce) lamb tenderloin, trimmed and butterflied
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 preheat oven to 450 degrees.
• 2 add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high. when butter melts, add mushrooms, onion, tomatoes, and olives; saute for 5 to 6 minutes until mushrooms are softened.
• 3 remove from heat; stir in the cheese and dried oregano until well combined.
• 4 butterfly each tenderloin by slitting lengthwise, cutting to but not through the other side. place each between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or a small heavy skillet. thickness should be approximately 1/4- to 1/2-inch.
• 5 sprinkle with salt and pepper.
• 6 spread mushroom mixture on one side of each tenderloin, leaving about a 1/2-inch border. roll up tenderloin, enclosing the filling inside.
• 7 place with the seams facing down in a roasting pan. bake, uncovered, for 15 minutes.
• 8 reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer.
• 9 remove tenderloins from oven and allow to cool for 5 minutes before slicing.