I recently received this email from someone who purchased a copy of The Tauren Chef Cookbook:

Hello!

I play WoW with my 10 years old daughter and she was as delighted with your cookbook as I was.

I just served her a dinner inspired by your cookbook and WoW – as it was not based on a recipe found in-game. I got the idea when explaining to my daughter the “Elwynn Lamb” pet that can be acquired from the Jousting Ground in Northrend.

So, I figured out an “Elwynn Forest Lamb” recipe and used for it some baby lamb tenderloins and modified your “Roasted Boar Meat” recipe. Instead of apples I used strong cider when kept in oven, and the herbs were more forest-like and included some dried mushrooms. Also cooking times were obviously much less than for a pork tenderloin because of the size difference.

The exact recipe will take some time to translate as I live in Europe and use metric system. My daughter (and my not-so-WoW-interested wife) were surprisingly delighted. Just ask, if you need more specific details. And thank you for the great cookbook.

- a level 80 hunter on Thunderhorn

I just received the recipe from my hunter friend and it sounds delicious. My husband read the recipe and wants to try it, so I have promised that I will make it for him as soon as we find the lamb tenderloin. (Unfortunately, lamb is not available year round here in the inland Pacific Northwest.)

Here is the recipe:

4 baby lamb tenderloins (enough to serve 1.5 humans)

Seasoning rub (like in roasted boar Meat):

• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 dried mushrooms powdered (porcini preferably)

Mix the seasoning rub ingredients together, put on a plate and rub tenderloins thoroughly with the mixture. Place the lamb tenderloins in the refrigerator and let them season for several hours, or 2-3 hours minimum.

Preheat the oven to 375 Fahrenheit and remove the tenderloins from the refrigerator 1/2 hour before you plan to cook them to allow them to warm up a bit.

Browning the tenderloins in butter in a pan on the stove top.

Prepare a baking dish by buttering or oiling it well.

Add about 1/4 cup of strong apple cider (I used alc 8% Henry Westons wintage  cider) to the bottom of the dish before putting the meat into it.

Place the lamb in the pre-heated oven for a total of 50-60 minutes.  Halfway through baking (after 30 minutes) turn the tenderloins over and continue baking.

The  strong cider makes the meat tender and subsitutes for the apple slices you  used in Roasted Pork Meat.

Serve with potato wedges or fries and some mint jelly (I told my daughter it is spider ichor). Beware an occasional Elwynn forest wolf  wandering around…

Thanks for the recipe! Try this one out and let us know what you think.

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