Cuban Spiced Lamb Tenderloin And Soffrito Rice

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 3/4 cups chicken broth
• 1 1/2 cups rice
• 2 pinches saffron or 1/2 teaspoon turmeric
• salt
• 2 lamb tenderloin, trimmed, about 2 1/2 lbs
• 4 garlic cloves, cracked away from skin
• 4 bay leaves
• 2 teaspoons anise seed
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• 2 limes, zest of
• 2 tablespoons mccormick grill seasoning (recommend ( mccormick montreal steak seasoning)
• extra virgin olive oil or vegetable oil, to coat

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 heat medium pot with tight fitting lid over medium high heat. add oil and bacon and brown bacon. add onions and peppers and saute 5 minutes. bring broth to a boil. add rice. cover the pot and reduce heat to simmer. cook 15 to 18 minutes, until rice is tender.
• 3 for lamb, cut 4 slits into each loin and nest garlic and bay into meat. place meat on nonstick baking sheet. combine the spices. coat meat with oil. rub spices over the lamb tenderloins and place in oven. roast meat 25 minutes. remove from oven. let juices redistribute, then slice and serve with soffrito rice.
• 4 enjoy with mojitos!