Lamb Tenderloin And Grilled Vegetable Salad

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

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin
• 1 cup dry red wine
• 3 1/4 teaspoons sprigs fresh rosemary, finely chopped
• 1 garlic clove, smashed
• 1/4 teaspoon hot red pepper flakes
• 1/4 cup red wine vinegar
• 1 tablespoon mild-flavored honey
• 2 medium red bell peppers, quartered
• 3 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices (1 lb total)
• 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
• 2 teaspoons extra virgin olive oil
• 2 cups trimmed baby arugula (1 oz)

Recipe

• 1 trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
• 2 boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
• 3 return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
• 4 prepare grill for cooking.
• 5 when fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
• 6 while peppers are steaming, pat lamb dry and season with salt and pepper. grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°f, about 20 minutes. transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
• 7 peel peppers and cut into 1-inch pieces. transfer to a large bowl.
• 8 cut zucchini and onion into 1-inch pieces and add to peppers. toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
• 9 toss arugula with remaining teaspoon oil. mound grilled vegetables on 4 plates and top with sliced lamb. add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over lamb. top with arugula.
• 10 cooks' notes:.
• 11 • if your grill rack is widely spaced, you may want to use a grill basket for the vegetables. • vegetables and lamb can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). grill vegetables in same manner as above. grill lamb, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°f oven and roast to 155°f, about 10 minutes.