Lamb Tenderloin With Mango Chutney

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (14 ounce) lamb tenderloin
• 1 mangoes or 1 (12 ounce) can mangoes, slices cut into 1/2 inch cubes
• 1/2 cup sugar
• 1/4 cup finely diced red onion
• 2 tablespoons vinegar
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped red pepper
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground cloves
• fresh ground black pepper, to taste

Recipe

• 1 chutney: peel, halve and seed mango, cut into 1/2 inch cubes.
• 2 combine mango with all the other ingredients in a deep heavy sauce pot.
• 3 cook, uncovered until it begins to simmer gently.
• 4 continue cooking for about 10 minutes, simmering until thickened.
• 5 cool, cover tightly and refrigerate.
• 6 it will keep for about 1 week in the refrigerator.
• 7 bring to room temperature or warm for serving.
• 8 tederloins: season lightly with salt and pepper.
• 9 roast lamb on a rack in a shallow roasting pan.
• 10 insert meat thermometer.
• 11 roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• 12 slice and top with chutney.