asian lamb tenderloin packets

Ingredients

• Servings: 4
• 1 pound lamb tenderloin, sliced into 1-inch pieces
• 2 cups broccoli florets
• 2 cups thinly sliced carrots
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 medium red bell pepper, cut into strips
• 2 green onions, sliced
• 1/4 cup sweet and sour sauce
• 2 teaspoons stir-fry sauce
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• hot cooked rice

Recipe

• preheat oven to 450 degrees f or grill to medium-high.
• center one-fourth of lamb slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of reynolds wrap® aluminum foil.
• mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over lamb and vegetables.
• bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets.
• if freezing, place packets in hefty® slider bags. label bags with permanent marker. freeze till ready to thaw and cook.
• place frozen packets in refrigerator to thaw for 10 to 12 hours.
• place thawed packets on baking sheet to cook in oven or transport to grill.
• bake 20 to 22 minutes in oven or grill 15 to 16 minutes in covered grill, till lamb reaches 160 degrees f and vegetables are crisp-tender. serve with rice and more sauce, if desired.