This was my first time cooking with a lamb tenderloin. I have done beef and pork but never lamb. The lamb is very small and delicate. I decided to travel to Greece on this one but with a couple of twists (yeah, what else is new). So we start with a Greek yogurt marinade with thyme, oregano, and rosemary. Then we add a tomato and sour cream sauce with some Greek spices. We next add some maxim potatoes, and we have a dinner that will take you to old Greek-town. I hope you like it.

1 pound lamb tenderloin

1 cup Greek yogurt

Salt and pepper to taste

1 medium onion

1 cup low sodium chicken stock

4 ounces sour cream

1 teaspoon thyme

1/2 teaspoon pepper

2 teaspoons tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon oregano

2 teaspoons chives

1 teaspoon rosemary

2 tablespoons olive oil

2 pounds potatoes, sliced thin

1/3 cup clarified butter

1 teaspoon white pepper

1/3 cup Romano cheese

Mix yogurt, thyme, white pepper, and oregano.

Place lamb in yogurt mix and let sit for 1 hour.

Preheat oven to 350.

Layer potatoes on a parchment-lined sheet pan in a single layer in a fish scale pattern.

Drizzle with clarified butter.

Sprinkle with Romano cheese.

Bake potatoes for 25 minutes until crispy on top.

Heat large skillet on medium.

Add olive oil to skillet.

Add chopped onion and cook for 5 minutes.

Remove lamb from the yogurt.

Salt and pepper lamb to taste.

Add to hot skillet and brown on all sides, 1 minute per side.

Add chicken broth and cook for 3 minutes and then stir.

Add sour cream and let cook for 5 minutes.

Add tomato paste.

Add Worcestershire sauce.

Add chives.

Serve with potatoes