Hawaiian Barbecue Lamb Sandwiches With Pineapple Salsa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (1 -1 1/2 lb) lamb tenderloin
• 2 tablespoons canola oil
• salt and pepper, to taste
• 18 ounces hawaiian barbecue sauce (1 bottle)
• 1 pineapple, peeled, cored, and diced
• 2 kiwi fruits, peeled ad diced
• 1 red onion, diced
• 2 tablespoons cilantro, finely chopped
• 12 sweet hawaiian rolls

Recipe

• 1 preheat grill to high.
• 2 brush tenderloin with oil and season with s & p.
• 3 grill 5-6 minutes per side, brushing frequently with half of the barbecue sauce.
• 4 remove tenderloin from the grill and glaze with a thick coat of remaining barbecue sauce.
• 5 cover lamb and let rest for 10 minutes.
• 6 slice into 1/2-inch thick medallions. serve warm.
• 7 for pineapple relish: combine all the remaining ingredients in a medium bowl. toss, cover, and refrigerate.
• 8 to assemble sandwiches: bring pineapple relish to room temp before assembling. slice open rolls almost all the way and warm on a low-heat grill or an oven. place a slice of lamb in roll. top lamb with a spoonful of relish.