Spice-rubbed Lamb With Bell Pepper Compote

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (10 -12 ounce) lamb tenderloin, fat removed
• 2 tablespoons olive oil
• 1 small red bell pepper, cored, seeded, cut in thin strips
• 1 small yellow bell pepper, cored, seeded, cut in thin strips
• 1 small red onion, thinly sliced
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/4 teaspoon ground pepper
• 2 teaspoons balsamic vinegar

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine cumin, cayenne pepper, salt and pepper on a plate. roll lamb tenderloin in seasonings. set aside for 15 minutes.
• 3 place lamb on a rack in a shallow roasting pan. roast for 25 minutes, or until a meat thermometer registers 160 degrees. let lamb sit for 5 minutes before slicing.
• 4 cut lamb diagonally into 1/4-inch thick slices. serve with bell pepper compote on the side.
• 5 for bell pepper compote:.
• 6 heat oil in large skillet over medium-low heat. add bell peppers and onion, and cook 5 minutes. add garlic, oregano, salt, pepper and balsamic vinegar. cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.