Grilled Lamb Tenderloin With Green Mango

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1/4 cup pineapple juice
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sake (rice wine) or 1 tablespoon dry sherry
• 4 large garlic cloves, minced
• 1 lb lamb tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste
• cooking spray
• 1/2 cup shredded carrot
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• mango, green peeled and shredded (1 lge)
• 1 jalapeno pepper, finely chopped
• 8 boston lettuce leaves
• 1 cup mung bean sprouts

Recipe

• 1 prepare lamb:.
• 2 prepare grill to medium-high heat.
• 3 to prepare lamb, combine pineapple juice, ginger, low-sodium soy sauce, sake, garlic cloves and lamb roast in a large zip-top plastic bag; seal.
• 4 marinate in refrigerator 1 hour, turning occasionally.
• 5 remove lamb from bag; discard marinade;. sprinkle lamb evenly with salt, black pepper and red pepper flakes.
• 6 place lamb on grill rack coated with cooking spray.
• 7 grill 22 minutes or until a thermometer registers 155°, turning occasionally.
• 8 remove from heat; let stand 10 minutes; cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.
• 9 prepare salad:.
• 10 combine carrot and the 7 ingredients listed (through jalapeno) in a medium bowl; toss well.
• 11 place about 1 1/2 ounces lamb on each of 8 lettuce leaves; top each serving evenly with 1/4 cup mango mixture and 2 tablespoon bean sprouts.