Honey-gingered Lamb Tenderloin

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 (3/4 lb) lamb tenderloin
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon fresh minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon ketchup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1 (14 ounce) can chicken broth (optional)
• 1 tablespoon cornstarch (or enough as needed) (optional)

Recipe

• 1 pat the lamb dry and arrange in a shallow baking dish.
• 2 whisk together remaining ingredients in a bowl, and pour over lamb.
• 3 place in refrigerator and marinate at least 8 hours, but 24 is better.
• 4 turn at least twice during this time.
• 5 preheat oven to 400 degrees.
• 6 remove lamb, placing in a clean shallow baking dish (non-stick is perfect).
• 7 reserve marinade if you wish to make a sauce with it.
• 8 bake about 35 minutes, or until meat thermometer registers 155 degrees.
• 9 remove from oven, let rest 5 minutes and slice thinly.
• 10 for sauce: strain reserved marinade into a sauce pan.
• 11 add chicken broth, and bring to a boil.
• 12 cook down to about half original quantity.
• 13 add cornstarch as needed to thicken.
• 14 this sauce is rather strong, i usually just nap the plates with it and pass the rest at table.