Lamb Tenderloin With Rhubarb-currant Chutney

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup dark brown sugar, packed
• 1/3 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon peeled gingerroot, grated
• 1 1/2 teaspoons lemon zest, grated
• 1 cinnamon stick
• 2 cups fresh rhubarb, cut into 1/2 inch cubes
• 1/2 cup dried currant
• 2 lbs lamb tenderloin
• 1 tablespoon vegetable oil

Recipe

• 1 bring first 6 ingredients to a boil and stir until sugar dissolves.
• 2 reduce heat and simmer for 5 minutes.
• 3 add the rhubarb and currants and bring to a boil.
• 4 reduce heat and simmer until rhubarb is tender, about 5 minutes.
• 5 season to taste with salt.
• 6 prepare barbecue at medium-high heat.
• 7 rub lamb with oil and sprinkle with salt and pepper.
• 8 grill until done, turning occasionally, about 20 minutes.
• 9 (a thermometer in the thickest part should read 150 degrees.).
• 10 transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
• 11 carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.