Spice Rubbed Lamb Tenderloin and Yogurt Sauce

• 2 tablespoons Spanish paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground mustard
• 1 teaspoon ground fennel
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 cup nonfat Greek yogurt
• 1 tablespoon finely chopped oregano
• 1/4 cup fresh clementine juice
• 1/4 cup fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds lamb tenderloin
• 3 tablespoons canola oil

1. For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
2. For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
3. Sprinkle each tenderloin liberally with the rub.
4. Heat a grill or grill pan to high.
5. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side.
6. Transfer to a cutting board and let rest 5 minutes before slicing.
7. Serve with the yogurt sauce.

spanish paprika, ground cumin, ground mustard, ground fennel, kosher salt, ground black pepper, yogurt, oregano, fresh clementine juice, lemon juice, kosher salt, lamb tenderloin, canola oil

Taken from www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-lamb-tenderloin-and-yogurt-sauce-recipe.html (may not work)