Jamaican Jerk Lamb Filet Mignon

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs boneless lamb loin
• 8 slices bacon
• 1 teaspoon extra virgin olive oil
• 2 tablespoons onion powder
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 tablespoon ground thyme
• 1 1/2 teaspoons ground allspice
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground red pepper
• 8 tablespoons fruit chutney

Recipe

• 1 to make jerk seasoning, mix all spices together and set aside.
• 2 preheat oven to 400°f.
• 3 remove fat cap and silver skin ( i used a filet knife).
• 4 cut loin across grain into 3/4" to 1" filet mignons.
• 5 wrap a slice of bacon around circumference of filets, secure with toothpick(s).
• 6 sprinkle and rub jerk seasoning on both sides of filets. left over seasoning can be stored in an air tight container.
• 7 coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
• 8 fry both sides of the filets until well browned (about 2 minutes per side).
• 9 put browned filets and skillet into preheated oven.
• 10 bake 20 minutes or until internal temp of filet is 160°f.
• 11 remove from pan and let stand 5 minutes.
• 12 garnish with 1 tbsp of fruit compote per serving.