- Level: Easy
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 297 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 94 milligrams
- Sodium
- 230 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 33 grams
- Sugar
- 5 grams
Ingredients
Spice Rub:
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 teaspoon ground fennel
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Yogurt Sauce:
1/2 cup nonfat Greek yogurt
1 tablespoon finely chopped oregano
1/4 cup fresh clementine juice
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
Lamb:
1 1/4 pounds lamb tenderloin
3 tablespoons canola oil
Directions
- For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
- For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
- Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
- Serve with the yogurt sauce.
