Spice Rubbed Lamb Tenderloin And Yogurt Sauce Recipes
SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
SPICE RUBBED LAMB TENDERLOIN AND YOGURT SAUCE
Steps:
- For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
- For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
- Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
- Serve with the yogurt sauce.
Nutrition Facts : Calories 297 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 94 milligrams, Sodium 230 milligrams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 5 grams
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