Blueberry-rum Marinated Lamb Tenderloin

Total Time: 1 hr 1 min Preparation Time: 25 mins Cook Time: 36 mins

Ingredients

• Servings: 4
• 1 cup fresh blueberries
• 3/4 cup rum
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 tablespoon chopped sweet onion
• 1 tablespoon vinegar
• 1 (16 ounce) package lamb tenderloin
• french bread, slices toasted
• 3 cups fresh blueberries, divided
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh cilantro
• 2 jalapeno peppers, seeded and minced
• 1/3 cup diced red bell pepper
• 1/4 cup chopped onion
• 1/2 teaspoon kosher salt

Recipe

• 1 to make the salsa: coarsely chop 2 cups blueberries.
• 2 stir together chopped blueberries, remaining 1 cup blueberries and the remaining ingredients.
• 3 cover and chill until ready to serve.
• 4 to make the tenderloin: process the first 7 ingredients in a blender or food processor until smooth.
• 5 pour mixture into a large zip-lock heavy-duty plastic bag; add in lamb.
• 6 seal and chill at least 4 hours.
• 7 remove lamb from the marinade and discard marinade.
• 8 grill lamb, covered with grill lid,o ver medium heat (300-350°) 11-13 minutes on each side or until meat thermometer reads 155°.
• 9 remove from grill; loosely cover lamb with foil.
• 10 let stand 10 minutes or until thermometer reads 160°.
• 11 cut lamb into slices and serve over toasted bread.
• 12 top with blueberry salsa.