jerk lamb with peach relish

Ingredients

• Servings: 8
• 1 (15.25 ounce) can del monte® sliced peaches in heavy syrup or del monte® lite sliced peaches
• 1 small onion, coarsely chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup vinegar
• 2 cloves garlic, halved
• 4 teaspoons grated fresh ginger
• 2 tablespoons soy sauce
• 2 teaspoons jamaican jerk seasoning
• 1/2 teaspoon ground habanero chili pepper or cayenne pepper
• 2 (16 ounce) lamb tenderloins
• 1/3 cup finely chopped red onion
• 1/2 teaspoon finely shredded lime zest
• 1 tablespoon lime juice
• salt and black pepper
• fresh thyme leaves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 4 hrs 55 mins


• drain canned peaches, reserving 1/3 cup of the syrup. combine reserved syrup, onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce, jerk seasoning and ground habanero pepper in a blender. blend until smooth. transfer to a large resealable plastic bag set in a shallow dish. add lamb tenderloins; seal bag. turn tenderloins to coat. chill for 4 to 24 hours, turning bag occasionally.
• meanwhile, for the peach relish, chop the drained peach slices. combine chopped peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime juice in a medium bowl. season to taste with salt and black pepper. cover and chill up to 24 hours.
• for a charcoal grill, arrange hot coals around a drip pan. test for medium-high heat above pan. remove lamb from marinade; lightly sprinkle with additional salt and black pepper. place on grill rack over drip pan. grill, covered, for 25 to 30 minutes or until a meat thermometer registers 145 degrees f. (for a gas grill, preheat grill. reduce heat to medium-high. adjust for indirect grilling. grill as above.) remove meat from grill; cover with foil and let stand for 10 minutes. slice and serve with peach relish. if desired, top with additional thyme.