Brown Sugar And Soy Glazed Lamb Tenderloin With Grilled Peaches

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 3 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 1 (2 lb) lamb tenderloin, twin pack
• 1 teaspoon salt
• 3 ripe medium peaches, each cut in half and pitted

Recipe

• 1 prepare outdoor grill for covered direct grilling over medium-low heat.
• 2 meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
• 3 heat soy mixture in microwave oven on high 3 to 4 minutes or until reduced by half.
• 4 pat tenderloins dry with paper towels.
• 5 with 5 pieces of string (each about 6 inches long), tie together lamb tenderloins; sprinkle with salt.
• 6 place tenderloins on hot grill rack. cover grill and cook tenderloins 20 minutes, turning to brown all sides.
• 7 place peach halves on grill rack.
• 8 cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. cook until peaches brown and soften slightly and lamb reaches an internal temperature of 145f (center should still be slightly pink).
• 9 place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. remove strings from tenderloins.
• 10 cut tenderloins into 1/4-inch slices; top with peaches to serve.