Tangy Lamb Tenderloin

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 14 ounces lean lamb tenderloin
• 3 tablespoons orange marmalade
• 1 orange, juice of
• 1 orange, zest of, grated
• 1 tablespoon wine vinegar
• 1 dash tabasco sauce
• salt and pepper
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small green bell pepper, seeded and thinly sliced
• 1 tablespoon cornstarch
• 2/3 cup orange juice

Recipe

• 1 place a large piece of double-thickness foil in a shallow dish. put the lamb tenderloin in the center of the foil and season to taste.
• 2 heat the marmalade, orange zest and juice, vinegar, and tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. pour the mixture over the lamb and wrap the meat in the foil. seal the parcel well so that the juices cannot run out. place over hot coals and grill for about 25 minutes, turning the parcel occasionally.
• 3 for the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. add the bell pepper and cook for 3 to 4 minutes.
• 4 remove the lamb from the foil and place on the rack. pour the juices into the pan with the sauce.
• 5 continue grilling the lamb for another 10 to 20 minutes, turning, until cooked through and golden.
• 6 in a bowl, mix the cornstarch into a paste with a little orange juice. add to the sauce with the remaining cooking juices and orange juice. cook, stirring, until it thickens. slice the lamb, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.