Asian Lamb Tenderloin With Spicy Asian Cole Slaw

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (1 -1 1/2 lb) lamb tenderloin, trimmed of all silverskin and excess fat
• 2 tablespoons chinese five spice powder
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons peanut oil
• 1/3 cup chinese plum sauce
• 2 tablespoons honey
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon pineapple juice
• 1 teaspoon chili-garlic sauce
• fresh chives (for garnish)
• 2 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon chili-garlic sauce
• 1 tablespoon chinese plum sauce
• 1 teaspoon cornstarch
• 6 cups green cabbage, cubed
• 1 cup red bell pepper, julienned
• 2/3 cup carrot, julienned
• 2 tablespoons fresh ginger, minced
• 1 tablespoon peanut oil
• 1/2 teaspoon kosher salt

Recipe

• 1 for the tenderloin:.
• 2 preheat oven to 400*f.
• 3 combine five-spice, salt and pepper, and rub over tenderloins.
• 4 heat oil in oven-proof saute pan over medium-high; sear lamb on all sides, 5-8 minutes.
• 5 transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*f.
• 6 remove lamb from pan and let rest for 10 minutes before slicing.
• 7 for the slaw:.
• 8 whisk first 6 ingredients together in a bowl and set aside.
• 9 in oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
• 10 after 1 minute, add salt. (the salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. this was quite fast and dramatic.).
• 11 continue to saute for 2 minutes or until cabbage begins to wilt.
• 12 stir in reserved sauce and cook 1 minute until slightly thickened.
• 13 place slaw on platter, slice lamb and lay over top of slaw, and serve with a dollpop of pan sauce.