P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Lamb Tenderloins
Show: Apr. 3 , 2003

Ingredients: Serves 4-6 
2 Lamb Tenderloins, silver skin removed
Salt & Pepper
2 Tbls Dijon Mustard
1⁄2 cup Duxelles*
6-8 strips Bacon 

Procedure:
Sprinkle each tenderloin with salt and pepper, turn over and repeat. In a mixing bowl combine 2 Tbls Dijon Mustard with 1⁄2 cup Duxelles*, mixing until it becomes a paste.

Spread half of the mixture on one side of each tenderloin. Wrap each tenderloin with 3-4 strips of bacon. Wrap tightly so as to retain the duxelles mixture against the meat.

Lay them on a preheated grill and cook on all side until nice and brown all over.

*Duxelles is a mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste.