Ming Tsai's Hoisin Lamb Tenderloin Sandwiches With Napa Slaw

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup hoisin sauce
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped ginger
• 1/2 cup dry red wine
• 1/4 cup chopped scallion, part only
• 2 (8 ounce) lamb tenderloin
• fresh ground pepper
• 2 tablespoons canola oil
• 4 large hamburger buns with sesame seeds
• 1/2 cup rice wine vinegar
• 1/4 cup fish sauce
• 8 large basil leaves, cut into ribbons
• 1 1/2 teaspoons sugar
• 1/4-1/2 teaspoon crushed red pepper flakes
• 3 cups napa cabbage, cut into 1/8 inch ribbons
• 1 cup bean sprouts
• 1 cup carrot, shredded
• salt and pepper

Recipe

• 1 in a baking dish large enough to cook lamb mix hoisin sauce, garlic, ginger, wine, and scallions. add lamb and turn to coat.
• 2 cover and refrigerate for 3 hours; preferably overnight.
• 3 heat oven to 350 degrees. season lamb with salt and pepper.
• 4 heat a skillet over high heat. add oil; swirl to coat pan. add lamb turning only once and cooking for 5 minutes total until browned. transfer to oven.
• 5 roast 12 to 15 minutes until done. let lamb rest 5 minutes then cut into 1/4 inch slices.
• 6 for slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
• 7 add remaining ingredients and toss to mix and coat.
• 8 halve buns and toast lightly if you wish. top bottom of bun with slaw. add 6-8 slices of lamb and top with more slaw. serve with additional slaw if desired.