Grilled Lamb With Kiwi and Port Sauce

Mouthwatering! Recipe from the Deerhill Inn, West Dover, Vermont

• Ready In: 8 hrs 30 mins
• Serves: 4

Ingredients

• 1  loin lamb, boned by the butcher
• 1  small onion
• 1  clove garlic
• 2  tablespoons soy sauce
• 2  tablespoons  sesame oil
• 1  dash Worcestershire sauce
• 1  teaspoon cracked black pepper
• 2 -4  kiwi fruits
• 1  cup  good quality  tawny port
• 1⁄4 cup  chopped shallot

Directions

1. Dice the onion and chop the garlic clove.
2. Combine them in a small bowl with the soy sauce, sesame oil, Worcestershire sauce and cracked pepper.
3. Rub this mixture on the lamb loin and store in a covered glass container overnight in the refrigerator.
4. Remove the lamb one hour before you are ready to cook.
5. Prepare grill or broiler.
6. Grill or broil the lamb to desired doneness.
7. Meanwhile, peel and slice kiwi into ¼ inch slices.
8. Remove the lamb from grill or broiler and let set for five minutes.
9. Slice the loin diagonally, ¼ inch thick.
10. Place the lamb and kiwi intermittently fanned out on each of four serving plates.
11. Serve with Port Wine Sauce.
12. ---To Make The Port Wine Sauce---.
13. Reduce port from 1 cup to ½ cup.
14. Add shallots and simmer for a few minutes.
15. Strain out shallots and add one cup brown sauce to the port.
16. Whisk together and heat through.
17. Serve with the lamb.