Southerwestern Lamb Tenderloin With Corn Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin (about 12 ounces)
• 1/4 cup brown sugar, loosely packed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups romaine lettuce hearts, shredded, loosely packed (about 2 heads)
• 1 (12 ounce) can whole kernel corn, drained
• 1 red pepper, seeded and thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup low fat ranch dressing

Recipe

• 1 preheat oven to 400°f . butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. set aside.
• 2 combine the brown sugar with the chili powder and cumin. rub over all sides of the meat. place lamb on a lightly oiled ovenproof rack set on a foil-lined baking sheet. roast, turning once, for 15 minutes (or until internal temperature reaches 160f). rest for 5 minutes; slice thinly.
• 3 arrange the shredded romaine on a plate. top with the sliced lamb, corn, red pepper, celery and onion. drizzle with dressing and serve.