Jerk Lamb Tenderloin With Glazed Sweet Potatoes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 green onions, and light green parts, coarsely chopped
• 1/4 cup canola oil
• 2 tablespoons roughly chopped fresh ginger
• 2 tablespoons fresh lime juice
• 2 large garlic cloves, crushed
• 1/2 small habanero pepper, stemmed and seeded
• 1 tablespoon ground allspice
• 1 teaspoon kosher salt
• 1/2 dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground black pepper
• 2 lamb tenderloin, about 1 pound each
• 2 limes, zest of
• 1/4 cup fresh lime juice
• 1/4 cup canola oil
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 large sweet potatoes, about 1 pound each

Recipe

• 1 make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
• 2 trim any excess fat and silver skin from the tenderloins.
• 3 brush the paste over the meat; cover and refrigerate for 2-4 hours.
• 4 let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• 5 in a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
• 6 peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
• 7 brush potatoes on both sides with the oil mixture.
• 8 grill the tenderloins and potatoes over direct medium heat until the lamb is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
• 9 let the lamb rest for 3-5 minutes before slicing on the bias.
• 10 serve warm with the potatoes.