Grilled Lamb Tenderloin With Ginger Peach Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 5 tablespoons sugar
• 1 1/2 cups dry red wine
• 3/4 cup low sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 1/2 tablespoons fresh ginger, peeled and finely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fresh ground black pepper
• 3 (16 ounce) lamb tenderloin
• 3 medium peaches, blanched in boiling water 1 minute and peeled, pitted and chopped
• 2 tablespoons chopped chives

Recipe

• 1 in a medium saucepan heat oil over medium heat.
• 2 add onion and sugar, sautéing until onion is golden, about 6 minutes.
• 3 add next 6 ingredients.
• 4 cook 1 minute then remove from heat.
• 5 put the lamb in a large freezer bag.
• 6 pour 1 cup sauce over lamb.
• 7 seal and refrigerate at least 6 hours or overnight.
• 8 turn lamb now and then.
• 9 cover and refrigerate the remaining sauce.
• 10 prepare bbq to medium heat.
• 11 remove lamb from marinade and discard marinade.
• 12 grill lamb until internal temperature registers 155°f turning frequently, about 35 minutes.
• 13 meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
• 14 add peaches.
• 15 stir until heated through, about 1 minute.
• 16 slice lamb, arrange on platter, and spoon some of the sauce over.
• 17 top with chives.
• 18 serve.
• 19 pass remaining sauce at the table.