Lamb Loins - Grilled with Hoisin Sauce
- Reviews 2
Ready In: 1 hr
Serves: 6-8
Ingredients
- 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
Directions
- 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.
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