Lamb Tenderloin With Chimichurri

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

Ingredients

• Servings: 4
• 6 garlic cloves, minced
• 2 jalapenos, seeded & minced
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh oregano
• 3 limes, juice of
• 1 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorn
• 2 (1 lb) lamb tenderloin, trimmed of excess fat & patted dry (about 1 pound each)
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• lime juice, for drizzling

Recipe

• 1 combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
• 2 whisk in the olive oil & season with salt and pepper. mix well & set aside at room temperature to marry.
• 3 reserve 1/2 cup of the chimichurri to serve with the lamb & pour the remaining into a ziploc bag with the lamb tenderloins.
• 4 marinate in the refrigerator for 30 minutes.
• 5 remove lamb from marinade & wipe off any excess .
• 6 season both sides with a generous amount of salt & pepper and drizzle with olive oil.
• 7 grill for about 4 minutes per side, until well charred.
• 8 allow the tenderloins to rest for about 5 minutes prior to slicing.
• 9 spoon some chimichurri over the meat, drizzle with lime juice and serve!