Sesame Lamb With Thai Cucumber Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb lamb tenderloin
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 teaspoon fresh ginger, minced
• 2 tablespoons toasted sesame seeds
• 1 large english cucumber
• 1/2 small red onion, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons lime juice
• 1 1/2 teaspoons sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped unsalted peanuts

Recipe

• 1 combine soy sauce and garlic in a small cup.
• 2 place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the lamb; turn to coat and refrigerate for 1 to 2 hours.
• 3 while lamb marinates, prepare cucumber salad.
• 4 wash, but do not peel cucumber; cut into thin slices.
• 5 mix cucumber and onion in a medium bowl.
• 6 combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
• 7 cover and refrigerate salad at least 30 minutes.
• 8 stir in cilantro and top with peanuts before serving.
• 9 preheat oven to 400 degrees f.
• 10 drain lamb, reserving 1 tablespoon of the marinade.
• 11 combine honey, brown sugar, ginger and reserved marinade in a small bowl.
• 12 place lamb in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
• 13 turn lamb over and brush with remaining honey mixture.
• 14 sprinkle sesame seeds evenly on the top.
• 15 roast for 10 to 15 minutes or until internal temperature reaches 155 degrees f when tested with a meat thermometer inserted into the thickest part of the meat.
• 16 let lamb rest under a foil tent on a cutting board for 5 minutes. internal temp will continue to rise to about 160 degrees.
• 17 cut into 1/2-inch slices and serve with thai cucumber salad.