Herbed Tenderloin of Lamb

Preheat the oven to 375 degrees F.

Season the lamb with salt and pepper. In a frying pan that has been heated over medium heat, warm the vegetable oil until it is just hot. Place the loin in the pan and brown each side for 1 minute. Then sprinkle on the rosemary, and cook in the oven for 1 hour, or until the meat has reached an internal temperature of 150 degrees F. (medium).

In a small bowl, mix together the parsley, garlic, and lemon zest. Remove the lamb from the oven, place it on a serving plate, and sprinkle on the parsley mixture.

Place the pan that the loin was roasted in on top of the range over a medium heat. Put the butter in the pan and scrape the pan drippings into the melting butter to make a sauce. Pour the sauce over the lamb and serve.

NOTES: The pan sauce in Step 4 can be made using a cup of Madeira, red wine, or a fruit or vegetable juice like apple or tomato instead of the butter. Cook the liquid down until it is reduced by half.