Lamb Tenderloin Spinach Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 lamb tenderloin (2 to 2 1/2 lbs total)
• 2 tablespoons olive oil
• 1 cup packed dark brown sugar
• 2 tablespoons chopped garlic
• 1 tablespoon tabasco sauce
• 3 limes, juice of
• 1 large orange, juice of
• 1 tablespoon dijon mustard
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 3 avocados, diced
• 10 ounces baby spinach
• 2 red bell peppers, juliened
• 1 cup almonds
• 1 cup shredded gruyere

Recipe

• 1 preheat oven to 350°f.
• 2 stir together salt, pepper, cumin, chili powder,and cinnamon, then coat lamb with spice rub.
• 3 heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown lamb to seal in juices, turning, 4-6 minutes total.
• 4 place lamb on foil lined cookie sheet that has been liberally sprayed with cooking spray.
• 5 stir together brown sugar, garlic, and tabasco and pat onto top of each tenderloin.
• 6 roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°f, about 20 minutes.
• 7 let lamb stand at room temperature 10 minutes.
• 8 (temperature will rise to about 155°f while standing.) whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
• 9 slice lamb diagonally prepare and assemble salad.