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Spice Rubbed Lamb Tenderloin with Yogurt Sauce

Herbs and acidity transform Greek yogurt from a powerhouse breakfast to an elegant dressing for the lamb.
skill level
Easy
time
1-30min
servings
4
cost
$
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Herbs and acidity transform Greek yogurt from a powerhouse breakfast to an elegant dressing for the lamb.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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 Spice Rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
  • 2
    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 Yogurt Sauce: Whisk together the yogurt, oregano, and clementine and lemon juices in a small bowl, and season with salt and pepper.
  • 3
    1 1/4 pounds Lamb Tenderloin
    3 tablespoons Canola Oil
    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. 
  • 4
     
    Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the yogurt sauce.
 
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