Caribbean Lamb With Avocado-pineapple Salsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (12 ounce) lamb tenderloin
• 1 tablespoon olive oil
• 1 (8 ounce) can pineapple in juice
• 2 scallions, thinly sliced
• 1 avocado, diced
• 2 tablespoons light brown sugar
• 2 teaspoons coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper

Recipe

• 1 prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
• 2 preheat broiler with rack 4 inches from heat.
• 3 line a broiler pan with aluminum foil and place lamb on pan, rub all over with oil.
• 4 rub the spice mixture all over the lamb, coating it evenly.
• 5 broil, turning occasionally, about 15-20 minutes (thermometer will read 150f).
• 6 meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
• 7 finely chop pineapple and add to the bowl of juice along with the scallions and avocado. season with a little salt and pepper, toss gently to combine.
• 8 when lamb is finished, slice thinly and serve with the salsa.
• 9 to save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. then add another piece of plastic wrap over the top, like normal, before refrigerating.