Sage-roasted Lamb Tenderloin With Carbonara Cabbage

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons kosher salt
• 1/4 teaspoon ground black pepper
• 1 garlic clove, minced
• 1 tablespoon fresh sage leaf
• 1 tablespoon olive oil
• 2 (12 -14 ounce) lamb tenderloin
• 1/2 small green cabbage, thinly sliced
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 1/4 lb pancetta, diced small
• 1/4 cup fresh grated parmesan cheese, plus slightly more
• grated parmesan cheese
• 1/4 cup fresh spinach, chopped

Recipe

• 1 place kosher salt, pepper,garlic,sage and olive oil in a food processor; puree until sage and garlic are blended. season lamb generously with the rub. grill over direct heat until 160°f internal temperature, as measured with an instant-read thermometer.
• 2 meanwhile, in a large pot boil one gallon of water and one teaspoons salt. add cabbage and blanch approximately 3 minutes or until tender, drain immediately and rinse in colander under very cold water.
• 3 in a small saucepan over low heat, simmer cream and garlic until reduced by half.
• 4 place pancetta in a large skillet and brown until crisp. remove and drain on paper towels. in same skillet, stir together cream, pancetta, cabbage, cheese and spinach over medium heat until warm.
• 5 season to taste with salt and pepper. serve with sliced lamb.