Lamb Tenderloin with Serrano-Mint Glaze

This is a great idea for a Skewer Party, when you want your guests to be able to wander around, stay clean and look cool. Burgers and tacos are a two-handed operation, but skewers can be eaten with one. You can put a cocktail glass in your guest’s other hand!

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 and freshly ground black pepper

Instructions

Combine the vinegars and sugar in a medium saucepan (not aluminum or cast-iron) and bring to a boil. Boil until reduced to 1 cup. Let cool slightly, transfer to a blender, add the serrano chiles and mint, and process until smooth. Pour into a bowl.

Heat your grill to high. Set aside a few tablespoons of the glaze to use after cooking.

Spear 3 pieces of lamb onto each skewer, keeping them together at one end of the skewer (this will make them easier to hold). Brush

the lamb on both sides with oil and season with salt and pepper.

Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.

Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.