2 cups plain lowfat yogurt, drained for 30 minutes
2 plum tomatoes, seeded and finely chopped
2 garlic cloves, minced
1/4 cup finely chopped cilantro
1 tablespoon fresh lime juice
Salt and freshly ground pepper
How to Make It
Step 1 Make the sauce
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.
Step 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.