Lamb Tenderloin - Thai-style

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 3/4 lbs lamb tenderloin
• 1/4 cup wine
• 1/4 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 2 teaspoons fish sauce
• 2 tablespoons lime juice (fresh squeezed)
• 1 teaspoon brown sugar
• 2 teaspoons olive oil or 2 teaspoons peanut oil
• 2 tablespoons finely diced red peppers
• 2 green onions, thinly sliced on diagonal
• 1/4 cup chopped fresh cilantro
• 2 lime wedges
• 1 tablespoon chopped peanuts
• cornstarch, mixed with (optional)
• water (optional)
• steamed rice (jasmine preferable)

Recipe

• 1 cut tenderloin in half lengthwise.
• 2 in a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
• 3 place the lamb tenderloin in the marinade.
• 4 place in refrigerator for 1/2 hour, turning occasionally.
• 5 remove meat from marinade, reserving marinade.
• 6 heat oil in skillet.
• 7 brown tenderloin pieces on all sides.
• 8 cook until almost done.
• 9 remove from skillet and place on cutting board.
• 10 place marinade into the same skillet and bring to a simmer.
• 11 while simmering, cut tenderloin into 1 inch slices.
• 12 return to skillet and cook until the meat is no longer pink.
• 13 if desired thicken sauce with a mixture of cornstarch and cold water.
• 14 serve meat and sauce over steamed jasmine rice.
• 15 garnish with red pepper, cilantro, green onions and lime wedges.
• 16 sprinkle with peanuts.