Asian Lamb Tenderloin

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup soy sauce (i use low sodium)
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon brown sugar (i use splenda brown sugar blend)
• 1 teaspoon hot chili sauce (i used chili-garlic sauced)
• 3 garlic cloves (minced)
• 2 green onions (sliced)
• 7 ounces lamb tenderloin (trimmed of fat)
• canola oil

Recipe

• 1 combine the soy sauce, sesame oil, worcestershire sauce, brown sugar, chili sauce, garlic, and most of the green onions in a large zip lock bag, then add the lamb. seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
• 2 preheat the oven to 425 degrees. heat some oil in a large oven-proof skillet over medium high heat. remove lamb from bag, reserving marinade. add lamb to pan, cook 6 minutes, browning on all sides. place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. let stand 5 minutes before slicing.
• 3 bring reserved marinade to a boil in a small saucepan. reduce heat, and simmer 5 minutes. cut lamb into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.