Lamb Loins - Grilled With Hoisin Sauce

1. 1

   Place lamb in sturdy plastic bag.

2. 2

   Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.

3. 3

   Pour over loins, close bag and squeeze gently to coat.

4. 4

   Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.

5. 5

   Let lamb come to room temperature 30 minutes before grilling.

6. 6

   Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.

7. 7

   Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.

8. 8

   Do not overcook lamb; to test for doneness, press meat lightly with fingers.

9. 9

   Protect your fingers with paper towels.

10. 10

    If softly springy, it is rare; if very firm, it is well done.

11. 11

    Allow to stand for 10 minutes, lightly covered with tent of foil.

12. 12

    Cut in thin slices on diagonal.

* Per serving · 4 servings · Values may vary.

No additional tips available.