Cumin Lamb Tenderloin W/ Apricot Chutney

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons dark brown sugar
• 1 teaspoon cumin
• 1 teaspoon pepper
• 2 teaspoons cider vinegar
• 1 dash salt
• 1 (1 lb) lamb tenderloin
• cooking spray
• 1 cup coarsely chopped dried apricot
• 1 cup coarsely chopped onion
• 1/3 cup raisins
• 1/3 cup cider vinegar
• 1/4 tablespoon pumpkin pie spice
• 1 teaspoon dry mustard
• 1/8 teaspoon crushed red pepper flakes
• 1 cup peeled coarsely chopped golden delicious apple

Recipe

• 1 combine brown sugar through salt in a shallow dish and stir well.
• 2 trim fat from lamb, add lamb to marinade and turn to coat.
• 3 chill at least 30 minutes, turning lamb occasionally.
• 4 discard marinade and put lamb on a broiler pan coated with nonstick spray; insert meat thermometer.
• 5 bake at 400° about 25 minutes until thermometer registers 160°.
• 6 let stand 10 minutes then cut into thin slices.
• 7 make chutney: combine ½ cup water with apricots through red pepper flakes in a medium saucepan and stir well.
• 8 bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally.
• 9 add ½ cup water and apple.
• 10 cook, covered, another 15 minutes until apple is tender.
• 11 remove from heat, uncover and let stand at least 5 minutes.
• 12 serve chutney with lamb.