Spice Rubbed Lamb With Fresh Pineapple Salsa

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/2 lbs lamb tenderloin
• 1/4 cup light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 cups fresh pineapple chunks
• 2 tablespoons finely diced red onions
• 1 red bell pepper, cored and diced
• 1 -2 jalapeno, seeded and finely chopped
• 1 lime, zest of
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chopped cilantro leaf
• 1/2 cup pineapple preserves (may also use peach or apricot)
• 1/4 teaspoon kosher salt

Recipe

• 1 place the pineapple, onion, bell pepper, jalapeno, lime zest, lime juice, and cilantro in the bowl of a food processor fitted with a metal blade. pulse until the ingredients are chopped coarsely, leave plenty of texture.
• 2 transfer to a medium bowl and stir in the preserves and season with salt. serve either a t room temperature or lightly chilled.
• 3 preheat the oven to 425°f line a rimmed baking sheet with aluminum foil.
• 4 trim away any loose fat or silver skin from the tenderloins. pat dry with paper towels. combine the brown sugar, cumin, chili powder, paprika, salt, and pepper in a small bowl. rub the mixture over the lamb and shake off any excess. turn under the small ends of the lamb to make the thickness of the tenderloins fairly uniform.
• 5 roast the lamb until it reaches an internal temperature of 150 f, about 20-25 minutes.
• 6 transfer the meat to a cutting board and let rest for 5-10 minutes before slicing. slice the meat and serve with the salsa.