Bacon-wrapped Lamb Medallions With Tomato-corn Salsa

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 (3/4 lb) lamb tenderloin
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dried ancho chile powder
• 1 teaspoon fresh coarse ground black pepper
• 8 slices bacon, thick cut
• 4 ears fresh corn, husks removed
• 2 teaspoons olive oil
• 1 pint grape tomatoes, halved
• 3 green onions, sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cut lamb into 8 (3 inch thick)slices. place meat, cut sides up, between 2 sheets of heavy duty plastic wrap, and flatten to 2 inch thickness, using a rolling pin or flat side of a meat mallet.
• 2 whisk together oil and next 3 ingredients. rub mixture evenly over lamb; cover and chill 3 hours.
• 3 microwave bacon at high 2 minutes or until bacon is partially cooked. wrap sides of each lamb slice with one bacon slice, and secure with a wooden pick.
• 4 light 1 side of grill, heating to medium-high heat(350-400); leave other side unlit.
• 5 arrange lamb over lit side; grill, covered with grill lid, 5 minutes on each side.
• 6 move lamb to unlit side; grill,covered with grill lid, 30-35 minutes or until a meat thermometer reads 160 degrees. let stand 10 minutes. serve with tomato-corn salsa.
• 7 tomato corn salsa:.
• 8 brush corn evenly with oil. grill covered with grill lid, over medium high heat(350-400)8 minutes, turning every 2 minutes or until done. cut kernels from cobs;discard cobs.
• 9 combine corn, tomatoes, and next 5 ingredients, tossing to coat.