Grilled Asian Lamb Tenderloin With Peanut Sauce

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 cup light coconut milk
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons dark brown sugar
• 2 large garlic cloves, minced (2 1/2 teaspoons)
• 2 teaspoons ground coriander
• 2 (1 lb) lamb tenderloin (about 2 pounds total)

Recipe

• 1 in large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic and coriander to make a smooth sauce.
• 2 trim the lamb of excess fat and silverskin.
• 3 butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
• 4 open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2 inch thickness.
• 5 place the lamb loins in a bowl with marinade and turn to coat. let marinate 10-20 minutes, (or up to several hours in the refrigerator.)
• 6 while lamb marinates, heat gas grill on high, clean and oil grates.
• 7 remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).
• 8 grill, uncovered, turning once, until just cooked through, 5-7 minutes. (cut into one to check.) transfer to a carving board and let stand 5 minutes.
• 9 meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. if sauce seems too thick, thin it with 1-2 tablespoons water.
• 10 slice lamb and serve with sauce on the side.