Roast Lamb With Cuban Black Bean-chipotle Salsa

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 lamb tenderloin (about 1 pound each)
• salt and pepper
• 1 lemon (juice and zest)
• 1 lime (juice and zest)
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh oregano
• 2 garlic cloves, crushed
• 1 (8 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can roasted diced green chilies
• 1/2 cup diced canned pimiento
• 3 canned chipotle chiles in adobo, mashed and strained (to remove seeds)
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 teaspoon toasted ground cumin, ground
• 1 dash salt and pepper

Recipe

• 1 for the lamb: season the lamb with salt and pepper, to taste. combine the lemon and lime zests and juices, 2 tablespoons olive oil, oregano, and garlic in a gallon-size zippered plastic bag. add lamb; turn to coat, seal the bag and refrigerate for 1 to 6 hours, tossing the lamb once or twice while marinating. heat the oven to 400°f remove the lamb from the marinade and pat dry. discard marinade.
• 2 heat the remaining tablespoon olive oil in a large skillet with an ovenproof handle over medium heat. add the lamb and brown well on all sides. place the skillet in the oven for 25 to 30 minutes or until internal temperature of lamb reaches an internal temperature of 160°f
• 3 for the salsa: while the lamb is roasting, combine all the salsa ingredients in a large bowl; set aside. to serve: when the lamb is cooked through, remove from the oven and let it rest for 5 minutes. slice on a diagonal, and serve with the salsa.
• 4 nutritional information per serving: calories 220; total fat 11g; saturated fat 2g; cholesterol 50mg; sodium 150mg; total carbohydrate 13g; fiber 3g; protein 18g; vitamin a 6%dv*; vitamin c 45%dv; calcium 4%dv; iron 10%dv *daily value.