Rum & Yum Roast Lamb Tenderloin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 large garlic cloves, peeled
• 2 small onions, peeled and coarsely chopped
• 1 bunch fresh parsley, bottom stems discarded (about 1/2 cup loosely packed)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh ground black pepper
• 1/4 cup dark rum
• 1/2 cup light brown sugar
• 1/4 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 2 lbs whole lamb tenderloin, trimmed of any excess fat

Recipe

• 1 in food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.transfer the mixture to a small bowl.
• 2 put the lamb in a large bowl and rub lamb thoroughly with the marinade, cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
• 3 heat skillet over medium heat. season the lamb with salt and pepper and placve into the skillet. sear until golden, about 3 minutes, then turn the lamb over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
• 4 turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the lamb reads 155 degrees f.
• 5 transfer the lamb to a cutting board, and let it rest for 10 minutes. carve the lamb into 1/2 -inch-thick slices and serve.