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Saturday, December 19, 2015

grilled ginger-peanut lamb tenderloin

Ingredients

  • Servings: 6
  • 2 (16 ounce) lamb tenderloins, trimmed of fat
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons sugar or sugar substitute
  • 1 tablespoon sesame oil
  • 1 tablespoon smooth natural peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins

  • place lamb in a large resealable plastic bag. mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
  • preheat an outdoor grill for high heat.
  • use a paper towel to pat any excess marinade from the lamb; allow to sit at room temperature while the grill is heating. lightly oil grill grate. cook lamb 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. the lamb will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees f (65 degrees c). remove from the grill and cover meat loosely with a foil tent. let rest 5 minutes before serving.

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