Lamb Tenderloin with Serrano-Mint Glaze - Fiery Foods & Barbecue Central
Thawed raspberries, cinnamon sticks, and Italian tomatoes top a juicy 10-16 lb turkey for a delicious and flavorful holiday meal.
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Cooking tools:
- Grill
- Blender
- Wooden skewer
- Saucepan
- Stove
- Pastry brush
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Pepper mill
Ingredients
- 2 cups red wine vinegar
- 2 cups white wine vinegar
- 2 cups sugar
- 2 serrano chiles, chopped
- 1 cup fresh mint leaves
- 2 (1-pound) lamb tenderloins, or 2 pounds lamb loin cut into 1-inch pieces
- 6-inch wooden skewers, soaked in cold water for at least 30 minutes
- Olive oil
- Salt
- freshly ground black pepper
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