Cocoa Cherry Lamb

Ingredients

• Servings: 6
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon ground ancho chile pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground dried chipotle pepper
• 2 (1 1/4 pound) boneless lamb tenderloins
• kosher salt
• 2 teaspoons vegetable oil
• 1/3 cup cherry preserves
• 1/3 cup white vinegar
• 1 pinch dried oregano

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. set aside.
• generously season tenderloins with salt, then coat in the cocoa powder mixture. heat vegetable oil in a large skillet over medium-high heat. place tenderloins in the skillet and reduce heat to medium. cook until browned on each side, about 4 minutes.
• transfer tenderloins to a baking dish; cook in the preheated oven until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boil and cook 30 seconds. remove from heat; season with salt and pepper to taste. spoon sauce over lamb tenderloin and serve.