Grilled Lamb Tenderloin over White Bean Salad

Cooking With Rania - "Summer Grilling"
KDKA Pittsburgh Today Live 06/09/2010

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Grilled Lamb Tenderloin over White Bean Salad

1 cup Greek olive oil
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon chopped fresh oregano leaves
3 pounds lamb tenderloin

Fresh lemons – cut into halves

Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
Preheat grill to high heat.
Grill the lamb for about 3 minutes on each side, or until the lamb is charred and cooked to medium-rare doneness. Do not over grill the lamb, as it will dry out.
While the lamb is grilling, toss the lemon halves onto the grill, cut side down, and grill the lemon halves just long enough to mark them and heat them through.
Remove from the grill and serve immediately over the white bean salad.

White Bean Salad
2 - 15 oz cans Cannellini beans - rinsed and drained
1 cup thinly sliced red Bermuda onion
3/4 cup chopped sun dried tomatoes
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped Italian parsley
1 tablespoon finely chopped fresh oregano leaves
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Coarse salt and freshly ground black pepper to taste

For the beans:
Combine the beans, onion, sun dried tomatoes, olives, parsley and oregano in a bowl. Whisk the oil, vinegar, salt and pepper together in another bowl. Add to the beans and toss to coat.

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