Lamb Loins - Grilled with Hoisin Sauce

Recipe by TOOLBELT DIVA
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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