Grilled Jerk Lamb With Curried Peach Relish

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs firm-ripe peaches
• 1/2 lb tomato
• 1/2 cup chopped red onion (1 medium)
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons curry powder
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 3 scallions, trimmed ( and pale green parts only)
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses (not robust or blackstrap)
• 1 teaspoon scotch bonnet peppers (to taste) or 1 teaspoon habanero, hot sauce* (to taste)
• 2 lamb tenderloin (1 3/4 to 2 lb total)
• 2 tablespoons vegetable oil, for basting

Recipe

• 1 make relish: cut a shallow x in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. peel peaches and tomatoes, then halve peaches lengthwise and pit. cut peaches into 1-inch pieces. coarsely chop tomatoes.
• 2 cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. add curry powder and cook, stirring constantly, 1 minute. add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
• 3 marinate lamb: combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. put lamb in a nonreactive dish and rub all over with marinade. marinate, covered and chilled, turning occasionally, 8 hours. bring to room temperature before grilling.
• 4 grill lamb: discard any marinade remaining in dish, then brush lamb lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°f, 15 to 25 minutes.
• 5 transfer lamb to a cutting board and let stand 15 minutes. (internal temperature will rise to about 155°f.) serve lamb with relish.