LAMB: This is BBQ lamb loin with a twist. The hoisin sauce, soy & ginger marinade gives it a distinct Chinese flavour.

BBQ LAMB WITH HOISIN SAUCE:



2 lbs. piece of lamb loin

salt and pepper


marinade:

¼ cup hoisin sauce
2 tbsp. dark soy sauce
2 cloves garlic, crushed
1 tbsp. grated fresh ginger
1 tsp. oil




Trim lamb of any excess fat and sinew. Mix marinade ingredients well & add it into a shallow dish or in a large re-sealable plastic bag. Add in the lamb, turning over the meat to make sure meat it is well coated with the marinade. Cover dish or zip up plastic bag and refrigerate for 4 hours or overnight.

Remove lamb from the marinade and season the meat with salt and pepper to taste. Pour marinade into a small saucepan, bring it to a boil and simmer for 5 minutes, or until it is reduced and thickened.

Preheat barbeque to medium direct heat and lightly oil the grill. Cook lamb for 5-6 minutes on each side, or until it is cooked to preferred doneness. Brush meat frequently with reduced sauce during cooking. Let meat rest for 5 minutes before carving.

Slice lamb across the grain into ¾-inch thick pieces and arrange them on a serving platter. Drizzle any juices that have been released during resting over the meat. Serve lamb with the sauce on the side.