LAMB TENDERLOIN WITH GREEN OLIVE JAM

I adore sheep and had never had such a decent fixing with it until I had this claim to fame of Ann's. It's better than average with a decent jug of full-bodied red wine, as well.

1½ pounds lamb tenderloin, trimmed

5 cloves garlic, sliced

1 tablespoon dried oregano

3 tablespoons olive or grapeseed oil

GREEN OLIVE JAM

2 cups large green olives, pitted

1 clove garlic, chopped

½ cup sugar

½ cup apple juice

Pinch of ground coriander

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

To set up the lamb, clean and separation the lamb loins into 6-ounce portions. In a large glass bowl, blend the garlic and oregano with the oil. Include the lamb and cover it with the oil mixture; cover firmly with plastic wrap and marinate overnight. 

To prepare the jam, place the olives and garlic in a food processor and pulse until a paste is formed; set aside. Combine the sugar, apple juice, and coriander in a small pot and cook until syrupy. Add the olive paste and stir until incorporated and the olives have softened. Add the lemon juice. Season with salt and pepper to taste. The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.

To cook, place the marinated lamb on a hot gas or charcoal grill and cook for approximately 4 minutes on each side or until medium-rare to medium, registering 145° to 160°F on an internal cooking thermometer. Let the lamb rest for about 5 minutes before cutting. Serve with the jam.