Chinese Roast Lamb Tenderloin

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (2 lb) whole lamb tenderloin, well trimmed
• 1/2 cup water or 1/2 cup chicken stock
• 1/4 cup light brown sugar, packed
• 2 teaspoons kosher salt
• 1/2 teaspoon chinese five spice powder
• 2 tablespoons kikkoman soy sauce
• 1 tablespoon dry sherry or 1 tablespoon japanese sake
• 1 tablespoon yellow miso (yellow miso can be bought in the chinese section of the market)
• 2 teaspoons crushed fresh garlic
• 1/4 teaspoon red food coloring

Recipe

• 1 place the lambloin in a large ziploc freezer bag.
• 2 in a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
• 3 pour into the ziploc bag; remove as much air as possible and seal shut.
• 4 refrigerate from 6 to 36 hours (i prefer the longer marinade time).
• 5 preheat oven to 375 degrees.
• 6 remove lambloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
• 7 insert meat thermometer.
• 8 roast about 1 hour or until the internal meat temperature reaches 165 degrees.
• 9 remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
• 10 to serve as a main course, cut the lambloin into 1/4" slices.
• 11 to serve as a chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of chinese hot mustard and untoasted sesame seeds.
• 12 enjoy it by first dipping a slice into the mustard, then into the sesame seeds.