Recipe provided by | Running To The Kitchen
INGREDIENTS
3 pounds American lamb, butterflied (*see note)
salt and pepper
1 tablespoon avocado oil for browning
2 cups fresh cranberries
1/2 cup packed fresh basil
1/4 cup packed fresh mint
2 tablespoons pine nuts
2 garlic cloves
2 tablespoons extra virgin olive oil
DIRECTIONS
Preheat oven to 425°F convection roast. Or, 450°F if you don't have a convection setting.
Place the cranberries, basil, mint, pine nuts, garlic, olive oil and salt & pepper to taste in a food processor. Process until a paste forms, scrapping down the sides as necessary.
Place the lamb flat on a cutting board. Season liberally with salt and pepper.
Spread the pesto across the surface of the lamb leaving a small border without pesto around the entire lamb.
Carefully roll the lamb lengthwise and secure in 3 to 4 places (depending how long your tenderloin is) with butcher's twine.
Heat the avocado oil in a large cast iron skillet over medium-high heat.
Once hot, place the rolled and tied lamb into the skillet and brown on all sides. This will take about 1-2 minutes per side.
Once browned, transfer the entire skillet to the oven and roast for 8-10 minutes depending on how you prefer your lamb cooked.
Remove from oven, let rest in the skillet for 5 minutes before slicing and serving.
Notes:
*Ask your butcher to debone a rack of lamb ribs and butterfly the meat. You'll likely have to purchase the whole rack of ribs. If so, save the rib bones and make broth with it! Lamb loin is another option if deboning a rack of ribs isn't possible.
**In order to get about 3 pounds of lamb meat from the ribs, you'll likely end up with 2 separate pieces of meat.
