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Tuesday, May 26, 2015

Barbecued Lamb Loin Chinese With Garlic Sauce

Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs

Ingredients

  • Servings: 4
  • 2 tablespoons hoisin sauce
  • 1 tablespoon thai hot sauce, scriracha (optional)
  • 2 tablespoons ketchup
  • 2 tablespoons low sodium soy sauce
  • 4 teaspoons minced garlic
  • 1/2 teaspoon sugar
  • 3/4 lb lamb tenderloin, silver skin removed
  • cilantro leaf, chopped (for garnish) (optional)
  • 4 tablespoons low sodium soy sauce
  • 3 tablespoons minced garlic
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons asian chili oil

Recipe

  • 1 lamb:.
  • 2 mix together marinade ingredients in a zip-lock plastic bag.
  • 3 squish bag to blend ingredients.
  • 4 add lamb loin. zip bag closed.
  • 5 refrigerate overnight.
  • 6 either pre-heat oven to 350 degrees or prepare barbecue.
  • 7 either in the oven or on the barbecue, remove the lamb when the internal temp reaches 160 degrees. (in the oven this should take about 35 - 40 minutes. barbecues vary but allow approximately 25 - 30 minutes. check temp often.).
  • 8 let lamb rest until it reaches room temperature.
  • 9 sauce:.
  • 10 make the sauce while the lamb is cooking.
  • 11 mix all the sauce ingredients together in a small bowl. stir until well blended and the sugar has dissolved.
  • 12 to finish:.
  • 13 place the lamb loin on a cutting board and cut meat at a 45 degree angle across the grain into thin slices.
  • 14 pour sauce into a decorative bowl and place in the middle of a serving platter.
  • 15 arrange the lamb slices around the sauce bowl.
  • 16 sprinkle lamb with cilantro, if using.

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