chef john's grilled jerk lamb tenderloin

Ingredients

• Servings: 6
• 2 (1 1/2 pound) lamb tenderloin, trimmed of silver skin
• 1/2 onion, chopped
• 1/3 cup fresh thyme leaves
• 1/4 cup white vinegar
• 4 cloves garlic
• 2 habanero peppers, seeded, or more to taste
• 2 tablespoons minced fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 2 teaspoons ground allspice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 5 hrs


• cut the tenderloin in half and set the thinner end to the side. cut the thicker end in half lengthwise. you should have 3 mostly equal pieces.
• combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. puree until smooth, stopping to scrape down sides.
• pour jerk marinade into a resealable plastic bag. add lamb tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 4 to 6 hours.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• grill lamb, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).