grilled jerk lamb tenderloin

Ingredients

• Servings: 8
• marinade:
• 2 habanero peppers, seeded
• 1 small onion, chopped
• 2 bunches green onions, chopped
• 1 (1 inch) piece fresh ginger, peeled and thinly sliced
• 3 cloves garlic, peeled
• 1/4 cup apple
• 1/4 cup white vinegar
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 1/2 tablespoons packed brown sugar
• 3/4 teaspoon mustard seed
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup wood chips, soaked (optional)
• 2 1/2 pounds lamb tenderloin, butterflied and pounded to 3/4 inch

Recipe

Preparation Time: 30 mins Cook Time: 14 mins Ready Time: 8 hrs 49 mins


• combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. blend until quite fine. add , white vinegar, soy sauce, olive oil, and sugar. season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. continue to blend until smooth.
• place the lamb tenderloin in a shallow casserole dish. spread mixture on all sides of the meat (wear gloves or use a spatula). cover and refrigerate for 8 hours.
• preheat grill for medium-high heat.
• lightly oil grate. add soaked wood chips to coals, if using. grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees f (63 degrees c).
• remove meat from grill; allow to rest for 5 minutes. slice thinly and serve.