Lamb Tenderloin With Cellophane Noodle Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 lb lamb tenderloin
• 3/4 cup seasoned rice vinegar
• 1/2 cup vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons finely grated peeled fresh ginger
• 1 large fresh jalapeno chile, seeded and minced
• 8 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
• 3/4 lb green beans, trimmed and cut into 3-inch pieces
• 1 seedless cucumber, halved lengthwise and sliced diagonally 1/8 inch thick
• 1 bunch scallion, sliced
• 1 firm-ripe mango, peeled, pitted, and thinly sliced
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed small fresh basil leaf

Recipe

• 1 grill lamb tenderloin for 25 minutes (or roast at 400°f for 25 minutes).
• 2 blend next 5 ingredients ingredients in a blender until smooth. this will be your dressing.
• 3 cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. drain beans and pat dry.
• 4 meanwhile, cook noodles according to package instructions.
• 5 toss noodles with 1/4 cup dressing in a bowl. toss long beans with 2 tablespoons dressing in another bowl.
• 6 arrange lamb, noodles, beans, and remaining salad ingredients on a large platter. drizzle with some of dressing and serve remaining dressing on the side.