almond crusted lamb with apple-rosemary sauce

Ingredients

• Servings: 2
• 1 cup ground almonds
• 1/3 cup heavy cream
• 2 tablespoons honey mustard
• 1/2 teaspoon ground dried rosemary
• 2 lamb tenderloins, trimmed
• salt and pepper to taste
• apple-rosemary sauce
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 teaspoon ground dried rosemary
• 3 granny smith apples - peeled, cored and sliced
• 1/2 cup apple
• 1 1/4 cups heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). place a sheet of aluminum foil in a 9x13 inch baking dish.
• stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. season the tenderloins with salt and pepper to taste. spread the almond mixture evenly over the tenderloins and place them into the baking dish.
• bake in the preheated oven until the almond crust is golden brown and the lamb is no longer pink in the center, about 90 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). allow the lamb to rest for 10 minutes before slicing.
• while the lamb is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. once the onions are tender, add the apples and apple . bring to a simmer over medium-high heat and cook for 5 minutes. pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. season to taste with salt and pepper before serving with the lamb.