LAMB TENDERLOINS

This is one of the dishes that I miss the most, when I go through phases where I decide not to eat meat. Lamb tenderloins are difficult to find (at least in San Diego), so I grab them at Wegman's when I am back east, freeze them, and send as checked baggage. If you haven't had them, and are a fan of lamb, you need to try them. First step is to marinate the lamb. Generally acid in a marinade can start to cook your protein, however, I have found the orange juice (you could use mango nectar I suppose) adds a wonderful flavor and to date has never left me with lamb ceviche.

Serves 4
- 3 packages lamb tenderloins (2-3 tenderloins per package)
MARINADE
- honey *
- 2 sprigs fresh rosemary
- 3 garlic cloves, rough chopped
- 1/2 cup pom wonderful pomegranate juice
- 1/2 cup orange juice
- 1-2 tsp light soy sauce
- orange zest
- pinch of coriander
- pinch of cumin
- garlic powder
- fresh ground pepper

Mix all ingredients for marinade. Add lamb, marinate at least four hours in fridge, can be marinated overnight.

Remove from marinade. Discard marinade and pat lamb dry. Oil skillet and heat. Sear tenderloins on each side, until cooked to desired temperature. These can also be broiled as an alternative.

Slice horizontally in 1/2 inch thick slices.

Drizzle Blood Orange Balsamic syrup on and around tenderloins (USE VERY LITTLE, it is more for effect and aesthetic). Place tiny spoonful of mint pesto on each slice OR serve on side. We like to serve this with a brown rice sweet pea risotto* and roasted asparagus.

If you have leftovers, a lamb sandwich on toasted naan bread* with mint pesto*, greens, feta*, and caramelized onions make a wonderful last minute meal for guests.

*can substitute splenda for honey if you want to reduce calories
*mint pesto can be made without pistachios to reduce fat
*replace brown rice sweet pea risotto with sweet peas and garbanzo bean mixture if you don't eat rice
*replace naan bread with lettuce leaves for lower carbs/fat
*do not use low fat feta