Grilled Lamb Tenderloin With Chipotle Orange Sauce

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1 cup chipotle lime marinade
• 2 tablespoons butter
• 1 medium onion, minced
• 2 cups chicken broth
• 1/2 cup orange marmalade
• 1 tablespoon finely chopped canned chipotle chile in adobo
• 2 tablespoons cold water
• 2 teaspoons tapioca starch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 place the lamb tenderloin in a zip-loc bag.
• 2 add chipotle lime marinade to cover lamb; seal bag and refrigerate for at least 4 hours or overnight to marinate.
• 3 melt the butter in a saucepan over medium-low heat.
• 4 add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
• 5 add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
• 6 in a small bowl, mix together water and tapioca starch.
• 7 stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
• 8 season with salt and pepper.
• 9 keep warm or cover and refrigerate and reheat just before serving.
• 10 when ready to cook the tenderloin, preheat the barbecue grill to medium heat.
• 11 remove the lamb tenderloin from the marinade and place on the grill.
• 12 cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°f to 155°f
• 13 remove the meat to a cutting board and let rest for 5 minutes.
• 14 cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
• 15 cornstarch may be used instead of tapioca starch.