Grilled And Stuffed Colonial Lamb Tenderloin

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 3 lbs lamb tenderloin (boneless)
• 1 apple
• 1/2 medium onion
• 1 tablespoon garlic (crushed)
• worcestershire sauce
• black pepper

Recipe

• 1 cut a "pocket": lengthwise in the lamb with a fillet knife. widen from the inside so that the hole is no more than two inches long, taking care not to puncture the bottom or sides.
• 2 rub garlic on inside, then fill cavity with worcestershire. stand upright and allow to "marinade" for ~30 minutes.
• 3 half, then slice apple and onions into about 1/16" slices.
• 4 reserve liquid marinade and stuff (you will be "shoving" this lamb full -- don't think there is too much in there, there is not) with apples and onions.
• 5 liberally apply pepper to each side and grill for 20 minutes per side at a constant temperature between 375-400 degrees. watch for flares and move to top rack if necessary to prevent burning.
• 6 allow to rest for ten minutes before slicing.