Lamb Loins - Grilled With Hoisin Sauce - cooking recipe

Ingredients

8 boneless lamb loin (about 2 lbs/1 kg)
2 tablespoons hoisin sauce
2 tablespoons liquid honey
2 tablespoons rice vinegar
1 teaspoon curry powder
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes

Preparation

Place lamb in sturdy plastic bag.
Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
Pour over loins, close bag and squeeze gently to coat.
Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
Let lamb come to room temperature 30 minutes before grilling.
Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
Do not overcook lamb; to test for doneness, press meat lightly with fingers.
Protect your fingers with paper towels.
If softly springy, it is rare; if very firm, it is well done.
Allow to stand for 10 minutes, lightly covered with tent of foil.
Cut in thin slices on diagonal.