Mexican Lamb With Escabeche Spice Rub

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin, trimmed of fat and the membrane removed (about 12 oz each)
• 4 oranges, peeled and sliced crossways
• 4 cloves garlic, pressed
• 1 tablespoon fresh orange juice
• 1 tablespoon wine vinegar
• 1 teaspoon dry oregano
• 3/4 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 dash cayenne (or as much as you like)

Recipe

• 1 make the escabeche sauce by mixing the all the ingredients.
• 2 spread evenly over the lamb tenderloins.
• 3 (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
• 4 place tenderloins on a rack in a 9x 13 pan (or bbq them).
• 5 roast in a 450f degrees oven.
• 6 internal temperature should read 155f, check after 15 minutes and then every 5 minutes.
• 7 do not over cook or it will be dry.
• 8 slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.