Grilled Lamb Tenderloin With Corn Salad

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 6 tablespoons extra virgin olive oil
• 5 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• table salt
• ground black pepper
• 1 (9 ounce) package frozen corn, thawed
• 1 (15 1/2 ounce) can pinto beans, drained
• 1/4 cup fresh cilantro leaves, chopped
• 4 scallions, thinly sliced
• 2 lamb tenderloin (1 1/2 lb to 2 lb. each)

Recipe

• 1 whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. reserve 1/4 cup vinaigrette. stir corn, beans, cilantro, and scallions together with remaining vinaigrette. cover and let sit while grilling lamb.
• 2 season lamb with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. transfer to cutting board, tent with foil, and let rest for 5 minutes. slice lamb into 1-inch pieces and drizzle with reserved vinaigrette. spoon corn salad onto individual plates and top with lamb. serve.