Grilled Spiced Lamb, Orange-lime Glaze & Sugar-snap Peas Ww

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup orange marmalade
• 2 tablespoons fresh lime juice
• 1/4 teaspoon shallot, finely chopped
• 1 1/2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon chinese five spice powder
• 12 ounces lamb tenderloin (1 tenderloin)
• 3/4 lb sugar snap pea, trimmed
• 1 1/2 teaspoons safflower oil
• 1 1/2 teaspoons rice vinegar
• 1/4 teaspoon fresh ginger, peeled and grated
• 1/4 teaspoon salt
• fresh ground black pepper, to taste

Recipe

• 1 spray the grill rack with nonstick spray; prepare the grill.
• 2 prepare glaze:.
• 3 in a small saucepan, bring the marmalade, lime juice, and shallot to a boil. boil 2 minutes. allow to cool, then transfer half of the glaze to a small bowl.
• 4 prepare rub:.
• 5 in a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the chinese five-spice powder.
• 6 prepare lamb:.
• 7 rub the rub all over the lamb.
• 8 grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the lamb reaches 160°f, 20-25 minutes.
• 9 prepare sugar-snap peas:.
• 10 in a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• 11 rinse under cold water and drain.
• 12 toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• 13 assemble for serving:.
• 14 gently warm the remaining glaze over low heat.
• 15 slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.