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You will also need:
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1.
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A glass or earthenware casserole or a large Ziplock plastic bag in which to marinate the lamb.
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2.
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An outdoor grill or a stove top grill.
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For either method the cooking times remain the same.
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3.
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A medium-sized, heavy-bottomed saucepan in which to make the Sauce Creole.
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For the lamb:
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1.
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In a bowl mix together the marinade ingredients: the chili sauce, red wine vinegar, olive oil, beef bouillon (either dissolve a cube of beef bouillon in a cup of hot water, or substitute 1 cup of canned bouillon), sugar, salt, black pepper, bay leaves, onion, garlic and rosemary.
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Pour the marinade into an earthenware or glass casserole or a Ziplock plastic bag thats large enough to hold the loins of lamb.
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Add the lamb, seal the bag/container, put it into the refrigerator and marinate it for two hours or up to two days.
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2.
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When its done marinating, remove the lamb from the marinade.
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Reserve the marinade for making the Sauce Creole.
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The instructions for making the Sauce Creole are given below.
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3.
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Oil the grill rack well.
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If using a stove top grill, brush it with some oil after heating it and just before placing the lamb on it.
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4.
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Light the grill and while waiting for the coals to turn ashy gray, make the Sauce Creole described in the instructions below.
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5.
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When the coals are ready (or when the stovetop grill is very hot) place the loins on the rack and grill them on the first side for 4 minutes with the grill cover closed.
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6.
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Then turn the loins and grill them on the second side for 3 minutes.
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Turn the loins only once.
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7.
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Then transfer the loins to a pan and tent them loosely with some aluminum foil.
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Let them rest for 10 minutes before slicing them.
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8.
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Just before serving, cut each loin into six or seven 1/2-inch slices.
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Spoon some Sauce Creole down the center of each plate.
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Arrange the slices of lamb on top of the sauce and pour a little more sauce down over the slices.
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Curl ribbons of roasted pepper at the side of the lamb or on top of it if you like.
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Photographs illustrating ways of serving the lamb are on the related link.
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For the Sauce Creole:
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1.
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Pour the reserved marinade into the saucepan and bring it to a boil.
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Add the demi-glace and heat the sauce, uncovered, over medium heat until it thickens.
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2.
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The sauce is done when it coats a wooden spoon and slowly drips down the length of it.
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Another sign that the sauce has reached the right consistency is that a little of it, spooned on a plate, will spread a bit and then stop.
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3.
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Remove the bay leaves.
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Add the Tabasco and taste the sauce.
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Wait a minute to allow the flavour of the Tabasco to make itself apparent, then add a bit more if you like.
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Note: Lamb grilled for this amount of time will be medium well or pink inside and juicy, but not bloody.
