thai-style grilled lamb tenderloin

Ingredients

• Servings: 6
• sauce:
• 1/3 cup granulated sugar
• 1/4 cup white vinegar
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• lamb:
• 2 tablespoons melt® organic buttery spread
• 2 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 3 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 (1 pound) lamb tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
• 1/2 cup lightly packed fresh cilantro

Recipe

• for the sauce: whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• for the lamb: combine the melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. combine the marinade and lamb in a large zipper-lock bag. seal the bag tightly, toss to coat the lamb, and let the lamb marinate in the refrigerator for up to 1 hour.
• weave 2 pieces of lamb each skewer.
• for a charcoal grill: open the bottom grill vents completely. light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). when the coals are hot, pour them in an even layer over the grill. set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• for a gas grill: turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (adjust the burners as needed to maintain a hot fire.)
• clean and oil the cooking grate. place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• transfer the skewers to a platter and let rest for 5 minutes. remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.