Lamb Mojo

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 3/4 cup fresh orange juice
• 1/2 cup chopped onion
• 1/4 cup fresh lime juice
• 1/4 cup coarsely chopped fresh cilantro
• 2 garlic cloves (coarsely chopped)
• 1 tablespoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon lime zest
• 1/4 cup olive oil
• 2 lamb tenderloin ((about 2 1/4 pounds)
• 1 tablespoon vegetable oil

Recipe

• 1 puree first 9 ingredients in blender.
• 2 with machine running, gradually add olive oil.
• 3 season mojo with salt and pepper.
• 4 transfer 1/2 cup mojo to small dish; cover and refrigerate.
• 5 pour remaining mojo into gallon-size reseal able plastic bag.
• 6 add lamb and turn to coat.
• 7 refrigerate overnight, turning bag occasionally.
• 8 preheat over to 375º.
• 9 heat vegetable oil in heavy large oven proof skillet over medium-high heat.
• 10 remove lamb from marinade, scraping off excess.
• 11 add lamb to skillet and sear until brown on all sides, about 1 minute total.
• 12 transfer skillet with lamb to oven.
• 13 roast until meat thermometer inserted into thickest part of lamb registers 143º, about 20 minutes.
• 14 remove lamb from oven and tent with foil.
• 15 let stand 10 minutes (temperature will increase about 5 degrees while lamb rests).
• 16 warm reserved mojo in small saucepan.
• 17 cut lamb crosswise on diagonal into 1/2-inch-thick slices.
• 18 transfer to platter, drizzle with warmed mojo, and serve.