Prep 40 mins
Cook 20 mins
Boneless loins are sold with the silver skin removed. If you happen to have some with this skin on, merely trim off with a sharp knife before marinating. To grill only 4 loins for fewer people, reduce the marinade ingredients by half. Hoisin sauce and rice vinegar are available in most supermarkets, or speciality shops. Prep. time includes marinating time in refrigerator. Calculate less time if marinating at room temperature. Cook-time includes stand-time. Serve with grilled vegetables and a plain salad with balsamic vinegar and extra-virgin olive oil dressing. Makes a welcome barbeque supper.
- 8 boneless lamb loin (about 2 lbs/1 kg)
- 2 tablespoons hoisin sauce
- 2 tablespoons liquid honey
- 2 tablespoons rice vinegar
- 1 teaspoon curry powder
- 2 cloves garlic, minced
- 1⁄4 teaspoon hot pepper flakes
- Place lamb in sturdy plastic bag.
- Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
- Pour over loins, close bag and squeeze gently to coat.
- Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Let lamb come to room temperature 30 minutes before grilling.
- Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
- Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
- Do not overcook lamb; to test for doneness, press meat lightly with fingers.
- Protect your fingers with paper towels.
- If softly springy, it is rare; if very firm, it is well done.
- Allow to stand for 10 minutes, lightly covered with tent of foil.
- Cut in thin slices on diagonal.
it was as great as it sounds!
Delicious and easy. Savoury/spicy/slightly sweet - we've never done lamb in this way before but it was delicious and we will do this again. I think this marinade would also be really delicious with chicken and pork. Thanks Toolie.