Ingredients

• Lamb
  1. Loin of lamb
  2. 3 tablespoons olive oil
  3. 2 tablespoons fresh cumin
  4. 8 garlic cloves, peeled and smashed
  5. 2 tablespoons fresh lime juice
  6. 2 tablespoons coarsely chopped cilantro
  7. 1/4 teaspoon coarsely ground black pepper
  8. 2 lamb tender loins (2 pounds each)
  9. Salt
• Yogurt Sauce
  1. 2 cups plain lowfat yogurt, drained for 30 minutes
  2. 2 plum tomatoes, seeded and finely chopped
  3. 2 garlic cloves, minced
  4. 1/4 cup finely chopped cilantro
  5. 1 tablespoon fresh lime juice
  6. Salt and freshly ground pepper

Directions

1. MAKE THE LAMB: Place oil, cumin, garlic, lime juice, cilantro and black pepper in a blender and blend until smooth. Pour mixture into a large shallow baking dish, add tenderloins and rub completely with the marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Remove from marinade and season with salt and pepper to taste. Grill for 4-5 minutes on each side for medium rare.
2. MAKE THE SAUCE: Combine all ingredients in a medium bowl and season with salt and pepper. Let stand at least 1/2 hour before serving. Serve with the grilled lamb.

Serve With