ginger lime lamb tenderloin

Ingredients

• Servings: 2
• 1 cup light soy sauce
• 1/2 cup rice vinegar
• 1/4 cup cane sugar
• lime, juiced
• lime, zested
• 1 green onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 5 dashes chile-garlic sauce, or to taste
• 1 (3/4 pound) lamb tenderloin, cut into 1/2-inch slices
• 1 tablespoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• whisk soy sauce, rice vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced lamb and toss to coat. cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
• remove lamb from the marinade and shake off excess. discard marinade.
• heat olive oil in a skillet over medium-high heat. cook lamb slices in oil until no longer pink in the center, about 2 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).