Prep time: 30 minutes

Cook time: 15 minutes

Serves 4

Ingredients :

Marinade:
120 ml lime juice
Grated zest of 1 lime
2 teaspoons stevia glycerite, or ¼ teaspoon liquid stevia
3 cloves garlic, minced
1½ teaspoons fine sea salt
1 teaspoon chili powder, or more for more heat
1 teaspoon smoked paprika
450 g lamb tenderloin

Avocado Lime Sauce:
1 medium-sized ripe avocado, roughly chopped
120 ml full-fat sour cream (or coconut cream for dairy-free)
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 coriander leaves, for garnish
Lime slices, for serving
Pico de gallo or salsa, 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 204 º C.
  3. Remove the lamb from the marinade and place it in the air fryer basket. Air fry for 13 to 15 minutes, until the internal temperature of the lamb is 64 º C, 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 coriander 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 204 º C air fryer for 5 minutes, or until heated through