lamb tenderloin with creamy dijon sauce

Ingredients

• Servings: 8
• 1 tablespoon extra-virgin olive oil, or more as needed
• 2 1/2 pounds whole lamb tenderloins
• salt and black pepper to taste
• 1/4 teaspoon garlic powder, or to taste
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 cup white
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons dijon mustard
• 1/4 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 10 mins

Ready Time: 7 hrs 25 mins


• heat the olive oil in a large skillet over medium heat. season lamb tenderloins with salt, pepper, and garlic powder. cook lamb in the oil, turning until browned on all sides, 5 to 6 minutes. remove from pan, and set aside. in the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
• pour into slow cooker; stir in the onion and mushrooms. place browned lamb on top of the vegetables.
• combine mushroom soup, dijon mustard, and sour cream in a bowl. spread mixture over lamb. cover slow cooker; cook on low until lamb is tender and liquids have formed a sauce; 7 to 8 hours.