Servings: 4
Cooking Time: 15 Minutes
Ingredients:
Marinade:
½ cup lime juice
Grated zest of 1 lime
2 teaspoons stevia glycerite
3 cloves garlic, minced
1½ teaspoons fine sea salt
1 teaspoon chili powder, or more for more heat
1 teaspoon smoked paprika
1 pound (454 g) lamb tenderloin
Avocado Lime Sauce:
1 medium-sized ripe avocado, roughly chopped
½ cup full-fat sour cream
Grated zest of 1 lime
Juice of 1 lime
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Chopped fresh cilantro leaves, for garnish
Lime slices, for serving
Pico de gallo, for serving
Directions:
1. In a medium-sized casserole dish, stir together all the marinade ingredients until well combined. Add the tenderloin and coat it well in the marinade. Cover and place in the fridge to marinate for 2 hours or
overnight.
2. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F (205ºC).
3. Remove the lamb from the marinade and place it in the air fryer basket. Cook for 13 to 15 minutes, until the internal temperature of the lamb is 145°F (63ºC), flipping after 7 minutes. Remove the lamb from the air fryer and place it on a cutting board. Allow it to rest for 8 to 10 minutes, then cut it into ½-inch-thick slices.
4. While the lamb cooks, make the avocado lime sauce: Place all the sauce ingredients in a food processor
and purée until smooth. Taste and adjust the seasoning to your liking.
5. Place the lamb slices on a serving platter and spoon the avocado lime sauce on top. Garnish with cilantro leaves and serve with lime slices and pico de gallo.
6. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a preheated 400°F (205ºC) air fryer for 5 minutes, or until heated through.
Nutrition:
calories 326
fat 19
protein 26
total carbs 15
fiber 9