WEEKDAYS 1e|12c|p

Spice Rubbed Lamb Tenderloin with Yogurt Sauce

Bobby Flay
Servings: 4
1 to 30 min
Part 1 of 2

Herbs and acidity transform Greek yogurt from a powerhouse breakfast to an elegant dressing for the lamb.

  • Ingredients
  • step-by-step directions
Spice Rubbed Lamb Tenderloin with Yogurt Sauce
  • For the Spice Rub:
  • 2 tablespoons Spanish Paprika
  • 1 1/2 teaspoons ground Cumin
  • 1 1/2 teaspoons ground Mustard
  • 1 teaspoon ground Fennel
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon coarsely ground Black Pepper
  • For the Yogurt Sauce:
  • 1/2 cup Nonfat Greek Yogurt
  • 1 tablespoon finely chopped Oregano
  • 1/2 cup fresh Clementine Juice
  • 1/4 cup fresh Lemon Juice
  • Kosher Salt and freshley ground Black Pepper
For the Lamb:
  • 1 1/4 pounds Lamb Tenderloin
  • 3 tablespoons Canola Oil
  • For the Spice Rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
  • For the Yogurt Sauce: Whisk together the yogurt, oregano, and clementine and lemon juices in a small bowl, and season with salt and pepper.
  • For the Lamb: Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. 
  • Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the yogurt sauce.
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