Lamb With Cranberry Salsa

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (1 3/4 lb) lamb tenderloin, trimmed of fat and silver skin
• 3/4 teaspoon salt and pepper
• 1/2 cup cilantro, chopped
• 1 tablespoon cumin seed
• 2 cloves garlic, crushed
• salsa
• 1 1/4 cups cranberries, chopped
• 1/3 cup maple syrup
• 2 jalapeno peppers, seeded and minced
• 3 scallions, thinly sliced
• 3 tablespoons cilantro, chopped
• 1 comice pear, cored and diced
• 1 cup sweet pineapple, diced
• 2 tablespoons lime juice
• 2 tablespoons olive oil

Recipe

• 1 season port with 1/2 tsp each salt and pepper.
• 2 combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
• 3 spread evenly over the tenderloins, wrap each separately in plastic wrap.
• 4 refrigerate for 2 hours.
• 5 salsa: in a bowl, mix berries, syrup, chiles, scallions.
• 6 cover and let stand 2 hours, then stir.
• 7 add remaining salsa ingredients preheat oven to 400f.
• 8 unwrap lamb.
• 9 in a nonstick ovenproof skillet, heat oil over high heat.
• 10 add port and cook 9-10 minutes turning over about 4 times to brown.
• 11 discard fat roast lamb in skillet in oven 10-12 minutes or until the lamb registers 150f.
• 12 let rest 5 minutes.
• 13 season with remaining salt and pepper.
• 14 slice and serve with salsa.