Cumin And Lime Roasted Lamb Tenderloin

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

Ingredients

• Servings: 4
• 2 1/4 lbs lamb tenderloin
• 2 limes, juice of
• 4 tablespoons extra virgin olive oil
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• salt
• fresh ground black pepper
• 6 garlic cloves (4 cloves cracked, 2 cloves chopped)
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 small red bell pepper, finely chopped
• 2 (10 ounce) boxes frozen corn kernels (or kernels cut from 5 ears fresh corn)
• 1 tablespoon all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh flat leaf parsley, chopped
• 2 tablespoons chopped fresh cilantro leaves

Recipe

• 1 preheat oven to 500°.
• 2 trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
• 3 place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
• 4 drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
• 5 season the meat with the cumin, coriander, salt, and pepper.
• 6 cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
• 7 roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
• 8 while the lamb is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
• 9 add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
• 10 sprinkle with the flour, and continue cooking 1 minute.
• 11 whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
• 12 add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
• 13 slice the rested roasted lamb; serve with spicy creamed corn.