grilled adobo lamb tenderloin salad with plums and almonds

Ingredients

• Servings: 6
• 2 tablespoons chipotle chilies in adobo sauce
• 1 1/2 tablespoons chili powder
• 3 large garlic cloves
• 1/3 cup packed cilantro leaves, plus extra
• 1/2 cup orange juice concentrate
• 1/3 cup water
• 1/2 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 1 (2 pound) package lamb tenderloins
• 6 plums, halved and pitted
• 3/4 cup slivered almonds
• 1 pound napa cabbage

Recipe

• puree first seven ingredients plus 2 tbs. oil in a blender until smooth, about 30 seconds. pour all but 3/4 cup of mixture into a gallon-sized zipper bag. add meat; seal and refrigerate 30 minutes to 4 hours. whisk 1/4 cup olive oil into remaining mixture for a dressing.
• brush plums with oil; season with salt and pepper. toast almonds in a 350-degree oven for 4 minutes. finely shred cabbage. set all aside.
• build a fire on one side of grill, so you have direct and indirect heat. when coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. then turn lamb to sear other side, 5 minutes more, rearranging plums to ensure even browning. move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 degrees f (63 degrees c).
• remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. cut lamb, crosswise, into 1/2-inch-thick slices. toss cabbage with almonds, salt, pepper and most of dressing. arrange slaw in each of six shallow bowls. place a portion of lamb over each and 2 plum halves alongside. drizzle with remaining dressing; garnish with cilantro.