Lamb Loin with Spicy Date Glaze

Ingredients

• 2 tablespoons apple cider vinegar 
• 2 tablespoons canola oil plus more for brushing
• 0.1 teaspoon cayenne powder 
• 3 tablespoons cilantro leaves fresh whole chopped for garnish
• 1  cinnamon sticks 
• 12  dates pitted coarsely chopped
• 2 cloves garlic chopped
• 0.5 teaspoon ground ginger 
• 1 Clove r honey as needed
• 0.5 cup catsup 
• 4 servings kosher salt and pepper black freshly ground
• 1.5 pounds lamb loin fillet 
• 0.8 cup chicken broth low-sodium
• 1 small onion spanish chopped

Equipment

• bowl
• sauce pan
• blender
• grill

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onions and cook until lightly golden brown.
3. Add the garlic and cook for 30 seconds.
4. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly.
5. Transfer to a blender and blend until smooth.
6. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate.
7. Transfer to a bowl and let cool.
8. Remove 1/4 cup for garnish.
9. Heat a charcoal or gas grill to medium-high for direct grilling.
10. Brush the lamb with oil on both sides and sprinkle with salt and pepper. Grill, brushing with the glaze and turning once or twice, until cooked to medium-rare, about 10 minutes total.
11. Remove and let rest before slicing.
12. Place the lamb slices on a platter, drizzle with the reserved glaze and garnish with cilantro leaves.