Lamb Tenderloin with Roasted Red Pepper and Parsnip Puree with Minted Peas
Red Pepper and Parsnip Puree
Butter and Mint Sweet Peas
For the Lamb and Marinade
  1. Combine the marinade ingredients and pour into a Ziploc bag. Add the tenderloin and marinate for 4 hours in the refrigerator.
  2. Heat the grill. Remove the tenderloin from the marinade and let stand at room temperature for 30 minutes.
  3. Grill the tenderloin to internal temperature of 120°F. Remove, let rest for 5 minutes and slice into 1 ½-inch medallions.
For the Red Pepper and Parsnip Puree
  1. Sauté the onions in the butter until translucent, add parsnip and cook until tender and just beginning to take on color.
  2. Add cauliflower florets and cream and bring up to barely a simmer.
  3. When all ingredients are soft, add the red peppers and puree using an immersion blender, tasting to adjust the seasonings.
For the Butter and Mint Sweet Peas
  1. Melt the butter in a saucepan, add peas, salt and pepper and cook until bright green and tender.
To Serve
  1. Spoon some puree on the plate, place 2 medallions on top of the puree, spooning some of the minted peas over the top and finish with mint sprinkled on top.