Barbecued Jerk Lamb Tenderloin With Tomato Peach Curried Chutney

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 lbs firm ripe peaches
• 1 lb tomato
• 1 large red onion
• 1 1/2 tablespoons minced fresh ginger
• 1 teaspoon salt (or to taste)
• 2 tablespoons vegetable oil
• 2 1/2 teaspoons curry powder
• 4 tablespoons sugar
• 2 tablespoons lime juice
• 3 scallions, trimmed (use and pale green part only)
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon allspice
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons molasses (not blackstrap)
• 1 teaspoon hot sauce (tabasco is good, or to taste)
• 2 lamb tenderloin
• 4 tablespoons vegetable oil, for basting

Recipe

• 1 for the relish (make this a day ahead and chill) cut a shallow x in bottom of each peach and tomato using a sharp paring knife.
• 2 blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
• 3 peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
• 4 cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
• 5 in a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
• 6 add in curry powder and cook stirring constantly for 1 minute.
• 7 add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
• 8 add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
• 9 transfer to a bowl and cool to room temperature.
• 10 cover and refrigerate overnight.
• 11 for the lamb; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
• 12 place the lamb in a glass dish and rub the marinade all over on all sides.
• 13 cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
• 14 important; bring the lamb to room temperature before grilling.
• 15 prepare the grill to medium-hot.
• 16 discard any marinade in the dish, then brush the lamb lightly with oil.
• 17 grill lamb turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of lamb registers 145f, about 15-25 minutes (i grill my lamb just to 140f so it will not be overdone and dry, but still be moist).
• 18 transfer the lamb to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155f).
• 19 serve the grilled lamb with prepared chilled peach relish.
• 20 delicious!