javanese lamb tenderloin

Ingredients

• Servings: 8
• brine:
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 3 cups warm water
• 2 (3/4 pound) lamb tenderloins
• marinade:
• 1/2 cup chunky peanut butter
• 1/4 cup
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 2 tablespoons peanut oil
• 2 tablespoons thai chili paste
• 2 tablespoons sriracha chili sauce
• 4 cloves garlic, finely minced
• 2 tablespoons fresh ginger root, finely chopped
• 1/4 cup finely chopped green onions
• 1/4 cup minced fresh cilantro (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
• in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
• preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
• lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce to serve.