Grilled Raspberry Herb Lamb Tenderloin (bbq)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup raspberry vinegar
• 2 garlic cloves, minced
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper, coarsely ground
• 2 (1 lb) lamb tenderloin, trimmed

Recipe

• 1 combine the raspberry vinegar, garlic, mustard, honey, and herbs in a small bowl and whisk.
• 2 pour the marinade into a heavy zipper lock plastic bag and add the tenderloins, truning to coat surfaces.
• 3 refrigerate for at least 2 hours and up to 24 hours, occasionally turning the bag.
• 4 prepare the grill for a medium-hot flame and oil the rack.
• 5 remove the meat from the bag and set the marinate aside for basting.
• 6 pat the meat dry and place the meat on the grill and cook for 8-10 minutes per side, turning once.
• 7 baste often with the marinade.
• 8 do not overcook. the meat will look slightly pink but this will fade when removed from the heat. (may check with and instant-read thermometer at 165 degrees.) let the meat stand for 5-10 minutes, loosely covered.
• 9 to serve slice thinly across the grain.