"My family enjoys lamb, so I was delighted to discover lamb tenderloin at the supermarket. The butcher explained it's a perfect cut to slice and thread onto skewers. It has a wonderful flavor, and like beef and pork tenderloin, it's a lean and versatile choice. I like to serve these with roasted asparagus, broccoli, or cauliflower and either quinoa or toasted brown rice with saffron." —Florence Gardner, Greenville, S.C.
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
How to Make It
Preheat grill to medium-high heat.
Combine all ingredients except lamb in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator 30 minutes.
Remove lamb from bag; discard marinade. Thread lamb pieces evenly onto 12 (10-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness.
This was really good, and reasonably fast for a marinated dish. The flavor was surprisingly good for that short of a marinade time. I had boneless leg of lamb left from another dish so I used that instead of the tenderloin. It was delicious!
This was a great dish, even my young picky eaters ate it up! It was perfectly fresh with all the herbs, and it worked well with beef tenderloin too. I highly recommend marinating for a longer time, at least 2 hours. I served with extra lemons, and grilled veggies. An easy tasty meal.
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