Lamb Tenderloin With Costa Rican Coffee Glaze

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chili, chopped
• 1 1/2 tablespoons molasses
• 1/2 cup dark rum
• 4 cups hot brewed coffee
• 1 tablespoon regular grind coffee
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons unsweetened cocoa
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 1/2 teaspoon salt
• 2 lbs lamb tenderloin

Recipe

• 1 heat oil in a big skillet over medium-high heat.
• 2 add in onion, stir/saute for 5 minutes.
• 3 add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
• 4 stir in molasses.
• 5 remove pan from heat; carefully stir in rum.
• 6 cook mixture 2 minutes.
• 7 stir in brewed coffee, ground coffee, cinnamon, and cocoa.
• 8 bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
• 9 remove pan from heat; let cool.
• 10 transfer mixture to the container of a blender; process until smooth.
• 11 stir in butter and salt.
• 12 trim any visible fat from lamb; cut lamb, lengthwise into 8 (1/2-inch wide) strips.
• 13 thread lamb strips onto 8 (10-inch) skewers.
• 14 prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.