Mexican Lamb Tenderloin

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 garlic cloves
• 1/2 medium onion, chopped
• 2 canned chipotle chiles in adobo, finely chopped
• 3 tablespoons cider vinegar
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon sugar
• 2 teaspoons canola oil
• 1 teaspoon fresh oregano, chopped
• 1 1/2 lbs lamb tenderloin
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
• 2 transfer to a blender and add the next 6 ingredients and puree.
• 3 reserve and chill 3 tablespoons of the marinade.
• 4 place lamb in shallow dish and cover with remaining marinade and chill overnight.
• 5 preheat grill to medium-high for indirect heat. if using gas grill, heat one side to high, the other to medium. if using charcoal, push coals to one side.
• 6 combine cumin, salt, and black pepper in a small bowl.
• 7 remove tenderloin from marinade and discard marinade.
• 8 blot the meat dry with paper towels and rub with the spice mix.
• 9 grill lamb over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
• 10 cover and grill 10 minutes, basting often with marinade. instant read thermometer should read 160°f.