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Lamb Tenderloin With Green Olive Jam

Cooking the Cowboy Way
by Grady Spears with June Naylor
I love Iamb and had never had such a good condiment with it until I had this specialty of Ann's. It's really good with a nice bottle of full-bodied red wine, too.
Serves 4


    • 1½ pounds lamb tenderloin, trimmed
    • 5 cloves garlic, sliced
    • 1 tablespoon dried oregano
    • 3 tablespoons olive or grapeseed oil

Green Olive Jam

    • 2 cups large green olives, pitted
    • 1 clove garlic, chopped
    • 1/2 cup sugar
    • 1/2 cup apple juice
    • Pinch of ground coriander
    • 3 tablespoons freshly squeezed lemon juice
    • Salt and freshly ground black pepper


To prepare the lamb, clean and divide the lamb loins into 6-ounce portions. In a large glass bowl, mix the garlic and oregano with the oil. Add the lamb and coat it with the oil mixture; cover tightly with plastic wrap and marinate overnight.

To prepare the jam, place the olives and garlic in a food processor and pulse until a paste is formed; set aside.

Combine the sugar, apple juice, and co- riander in a small pot and cook until syrupy. Add the olive paste and stir until incorporated and the olives have softened. Add the lemon juice. Season with salt and pepper to taste.
The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.

To cook, place the marinated lamb on a hot gas or charcoal grill and cook for approximately 4 minutes on each side or until medium-rare to medium, registering 145° to 160°F on an internal cooking thermometer.

Let the lamb rest for about 5 minutes before cutting. Serve with the jam.

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