Butterflied Mustard Garlic Lamb
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 2
- 1 lb lamb tenderloin
- 3 tablespoons grainy mustard
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar, packed
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, minced
Recipe
- 1 trim any fat from the lamb.
- 2 cut lengthwise almost but not all the way through. open like a book.
- 3 in a large shallow dish, combine the mustard, vegetable oil, vinegar, sugar, sesame oil, salt, pepper and garlic.
- 4 remove 2 tablespoons of the marinade and set aside.
- 5 place the lamb in the remaining marinade, turning to coat.
- 6 let stand for 10 minutes.
- 7 place on a greased grill over medium-high heat.
- 8 close the lid and grill, turning once and brushing with the reserved marinade, until the juices run clear when the lamb is pierced and just a hint of pink remains inside, about 10 minutes.
- 9 transfer to a cutting board.
- 10 tent with foil and let stand for 5 minutes before serving.
No comments:
Post a Comment