Island Lamb Tenderloin (optional Salad)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 (1 lb) lamb tenderloin (approx. weight)
• 2 tablespoons olive oil
• 1 cup dark brown sugar (not light)
• 2 tablespoons finely chopped garlic
• 1 tablespoon hot sauce (tabasco)
• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon dijon mustard
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 3 navel oranges
• 5 ounces baby spinach leaves, trimmed (6 cups)
• 4 cups napa cabbage, thinly sliced (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisin
• 2 avocados

Recipe

• 1 pre-heat oven to 350 degrees.
• 2 stir together salt, pepper, cumin, chili powder, and cinnamon, then coat lamb with spice rub.
• 3 heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown lamb, turning, about 4 minutes total. leave lamb in skillet.
• 4 make glaze and roast lamb:.
• 5 stir together brown sugar, garlic, and tabasco and pat onto top of each tenderloin. roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°f, about 20 minutes. let lamb stand in skillet at room temperature 10 minutes. (temperature will rise to about 155°f while standing.).
• 6 make vinaigrette while lamb roasts:.
• 7 whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
• 8 prepare salad ingredients while lamb stands:.
• 9 cut peel, including pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
• 10 assemble salad:.
• 11 cut lamb at a 45-degree angle into 1/2-inch-thick slices. line a large platter with dressed salad and arrange sliced lamb, oranges, and avocados in rows on top. drizzle some vinaigrette over avocados and oranges. pour any juices from skillet over lamb.