Ww 5 Points - Rosemary And Garlic Grilled Lamb Loin

Total Time: 37 mins Preparation Time: 12 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lean lamb tenderloin, use one whole loin
• 1 tablespoon olive oil
• 3 medium garlic cloves, crushed
• 2 tablespoons rosemary, fresh
• 1/2 teaspoon table salt
• 1 teaspoon black pepper
• 4 cups arugula
• 1/2 cup fat-free red wine vinaigrette

Recipe

• 1 prepare grill for medium-hot indirect cooking, or preheat oven to 425°f.
• 2 place lamb on a large sheet of plastic wrap.
• 3 in a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over lamb, covering entire surface.
• 4 wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
• 5 remove plastic wrap and place lamb on grill.
• 6 grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°f, about 25 minutes.
• 7 or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°f, about 20 minutes.
• 8 (note: lamb loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°f.).
• 9 remove lamb from grill or oven and let rest for 10 minutes before slicing.
• 10 toss arugula with vinaigrette and serve with lamb.
• 11 5 points yields about 3 ounces of lamb and 1 cup of arugula per serving.