Lamb Tenderloins with Rosemary and Peppercorns - 1g Carbs, 0.5g Fiber
1 lb. lamb tenderloins or loins
1 1/2 tsp. dried peppercorns, crushed, 1/4 tsp. freshly ground
1 tbsp. fresh rosemary or 1 tsp. dried
2 tbsp. chopped fresh mint
2 cloves garlic, minced
2 tbsp. dry sherry or red wine vinegar
1 tbsp. soy sauce
Place lamb in shallow dish or resealable plastic bag.
In small bowl, combine peppercorns, rosemary, mint, garlic, sherry, and soy sauce; mix well and pour over lamb. Cover and marinate at temperature for 30 minutes or refrigerate for at least 1, or up to 6 hours.
Remove from marinade. Broil or grill over medium heat 3 to 4 minutes for tenderloins, 6 minutes for loins or until meat is pink inside, turning once or twice. Cut diagonally into thin slices.
Makes 4 servings.
Calories 168, Fat 3 g, Carbs 1 g, Sodium 174 mg, Fiber 0.5 g.
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