1kg of lamb (without fat)

¼ cup fresh lemon juice

1 tbsp lemon zest

2 tbsp fresh chopped rosemary

3 tbsp mustard with granules

Thick salt

Freshly grounded black pepper

1. In a deep bowl, marinate the lamb for 24 hours, along with all the ingredients except salt and pepper.

2. Put salt & pepper, cover with foil and cook in a preheated oven at 200ºC, for 40-50 minutes.

3. Take the pan out of the oven and leave it covered with the foil for 10 minutes before serving it.

4. Serve with green salad.

4 dried apricots, chopped

1 tbsp chopped parsley

1 medium onion, chopped

2 tbsp olive oil

½ coffee cup , sweet wine

Pepper

3.In a nonstick skillet add the olive oil over high heat and cook the tenderloin till it becomes brown. Once browned ,add wine, cover and lower heat. Bake for about 20 minutes. If necessary add a little water. Allow to cool slightly, cut into slices and sprinkle with parsley.