Tenderloin of fresh New Brunswick lamb with port and fresh rosemary

Guest Chef – Helen Buke

Preparation time is 30 minutes.

Ease of preparation is easy.

Preheat oven to 450 degrees Fahrenheit

Yield: 6 servings

Ingredients

• 12 ounces each 2 full loins of fresh lamb, trimmed
• salt, fresh pepper
• 2 cloves garlic, crushed and finely minced
• 1 tablespoon extra virgin olive oil
• 4 sprays of fresh rosemary
• 4 ounces port
• 2 cups fresh water cress, packed

Directions

1. Mix garlic with olive oil. Season lamb with salt and pepper, rub with garlic oil.
2. In very hot heavy skillet (or grill), sear meat one minute on all sides, till brown.
3. Place rosemary sprigs in roasting pan, place seared lamb directly on rosemary and roast in 450 degree oven for 10 to 13 minutes.
4. Remove meat and keep warm.
5. Discard Rosemary sprigs.
6. Deglaze pan on stove burner with port.
7. Allow to boil 1 minute. Taste sauce and correct seasoning with salt and pepper.
8. Slice loins into eighteen equal “noisettes” on the diagonal.
9. Arrange three “noisettes” per portion on bed of fresh cress and top with port sauce.