Butterflied Korean Lamb Tenderloin

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 2 (1 -1 1/4 lb) lamb tenderloin
• 1/2 cup soy sauce
• 4 green onions, sliced
• 2 tablespoons minced fresh ginger
• 2 tablespoons packed dark brown sugar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon lime juice
• 1 tablespoon dark sesame oil
• 1 teaspoon molasses
• 1 tablespoon sesame seeds, toasted
• 1/4 cup green onion, diagonally sliced
• lime wedge

Recipe

• 1 make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. spread open; gently flatten with heel of your hand. place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
• 2 place tenderloin in 13 x 9-inch glass baking dish. combine all remaining lamb ingredients in small bowl; pour over lamb, turning to coat. cover and refrigerate 16 to 24 hours, turning occasionally.
• 3 heat grill. remove tenderloin from marinade, shaking off excess; discard marinade. grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. remove lamb. cover loosely with foil; let stand 10 minutes.