Bbq Lamb Tenderloin With Bacon

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• fennel, spice : (use only 2 teaspoons, store remainder)
• 1 cup fennel seed
• 3 tablespoons coriander seeds
• 2 tablespoons peppercorns
• 3 tablespoons kosher salt
• 1 lamb tenderloin (approximately 5 inch long and 3 inch diameter, cut into 6 medallions each approximately 3/4 inch eac)
• 3 slices bacon, cut in half
• 2 skewers, long enough to hold 3 medallions side by side approximately 9-inch if using bamboo skewers soak them

Recipe

• 1 fennel spice:
• 2 put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• 3 watch carefully, tossing frequently so the seeds toast evenly.
• 4 when light brown and fragrant, pour the seeds onto a plate to cool. they must be cool before grinding or they will gum up the blades.
• 5 pour the seeds into a blender and add the kosher salt.
• 6 blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• 7 store in a tightly sealed glass jar in a cool, dry place, or freeze.
• 8 assembling the skewers:
• 9 rub both sides of the lamb medallions with the spice rub.
• 10 take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
• 11 secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
• 12 you should now have 3 round pieces of lamb showing, the bacon from one medallion touching the next one (see picture) on each skewer.
• 13 barbecue on high heat; flip after 4 minutes; continue cooking until browned and cooked.