"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.