Lamb Tenderloin Cutlets With Plum Glaze

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin, trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/2 cup plum jam or 1/2 cup plum preserves
• 1 tablespoon brown sugar
• 1 tablespoon grated peeled fresh ginger
• 2 cloves garlic, crushed with garlic press
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 4 large plums, each pitted and cut in half (1 pound)

Recipe

• 1 prepare grill.
• 2 using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
• 3 open and spread flat like a book.
• 4 with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
• 5 cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
• 6 in small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
• 7 brush one side of each cutlet and cut side of each plum half with plum glaze.
• 8 place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
• 9 brush cutlets and plums with remaining plum glaze; turn lamb and plums over and cook until cutlets are lightly browned on both sides, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.