Ingredients

• 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

Instructions

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. Heat a grill or grill pan to high. 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. Transfer to a cutting board and let rest 5 minutes before slicing.
4. Serve with the yogurt sauce.