Lamb Tenderloin With Mustard Sauce - cooking recipe

Ingredients

1 lb lamb tenderloin, cut into 12 pieces
12 sprigs fresh rosemary, each about 2 1/2 inches long
2 cloves garlic, minced
1 tbsp white balsamic vinegar
1/2 cup olive oil, plus 1 tsp
1 tbsp Dijon mustard
3 tbsp fresh parsley leaves, finely chopped, plus extra sprigs to garnish
2 tbsp lemon juice

Preparation

Skewer each piece of lamb with a sprig of rosemary. Combine garlic, vinegar and 2 tbsp olive oil then toss with lamb. Set aside to marinate for 30 mins.
Meanwhile, whisk together mustard, parsley, lemon juice and 2 tbsp olive oil. Set aside.
Preheat broiler. Brush a foil-lined sheet tray with remaining oil. Broil lamb for 4-5 mins, until cooked to your liking. Garnish with parsley and serve with mustard and parsley sauce.