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.