Soy-marinated Lamb Tenderloin With Shiitake Cream

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 tablespoons ginger, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons basil, chopped
• 1/4 cup sake
• 1/4 cup soy sauce
• 1 (2 lb) lamb tenderloin
• vegetable oil (or nonstick spray)
• 1/2 cup shiitake mushroom, sliced
• 2 tablespoons scallions, chopped
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• salt
• pepper

Recipe

• 1 marinade:
• 2 in a blender combine ginger, cilantro, basil, sake and soy sauce. puree until smooth.
• 3 place lamb in a large bowl and pour marinade over it. cover and refrigerate for 4-6 hours.
• 4 to make lamb roast:.
• 5 preheat oven to 350 degrees.
• 6 coat bottom of a roasting pan with oil or nonstick spray.
• 7 transfer lamb from marinade to pan, reserving 1/4 cup marinade.
• 8 roast lamb until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
• 9 while lamb is roasting prepare shitake cream.
• 10 to make shitake cream:.
• 11 in a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
• 12 saute until mushrooms are softened, about 2 minutes.
• 13 add reserved marinade, heavy cream and chicken stock. simmer until liquid is reduced to 3/4 of its original volume.
• 14 season with salt and pepper to taste and keep warm.
• 15 serve thinly sliced and spoon shitake cream sauce over slices. goes well with sweet potatoes.