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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