Caribbean Style Lamb Tenderloin Sandwiches

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 (3/4 lb) lamb tenderloin, trimmed of visible fat
• vegetable oil cooking spray
• 1 cup apple cider or 1 cup apple juice
• 1 large onion, sliced
• 1 tablespoon barbecue sauce
• 1 teaspoon minced garlic (1 medium clove)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
• 1/8 teaspoon ground cloves
• 1/4 teaspoon grated fresh ginger
• 1/4 teaspoon ground thyme
• french baguettes or sourdough french baguettes or roll

Recipe

• 1 coat a dutch oven with cooking spray; place oven on medium-high heat until hot.
• 2 add tenderloins and cook about 10 minutes or until browned.
• 3 turn occasionally.
• 4 combine the apple cider or juice with the remaining ingredients in a bowl.
• 5 pour over the tenderloins.
• 6 insert a meat thermometer into the thickest portion of the tenderloin.
• 7 bring to a boil.
• 8 reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°f.
• 9 occasionally, baste with the pan juices.
• 10 when done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• 11 while the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• 12 slice the tenderloins diagonally across the grain into thin slices.
• 13 serve on a baguette or roll sliced in half lengthwise.
• 14 top the sliced lamb with the"sauce".