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Grilled Lamb Loin with Kiwi and Port Wine Sauce

1 loin of lamb -- boned by butcher
1 small onion
1 large garlic clove
2 tablespoons soy sauce
2 tablespoons sesame oil
1 dash Worcestershire sauce
1 teaspoon freshly-cracked black pepper
2 kiwi fruits - (to 4)
1 cup good-quality tawny port
1/4 cup chopped shallots

Dice onion and chop garlic clove. Combine in a small bowl with all other ingredients except lamb. Rub mixture on lamb loin and store in a covered glass container overnight in the refrigerator.

Remove lamb one hour before ready to cook. Prepare grill or broiler. Grill or broil lamb until desired doneness. Meanwhile, peel and slice kiwi into 1/4 inch slices. Remove lamb from grill or broiler and let set for five minutes. Slice loin diagonally, 1/4 inch thick. Place lamb and kiwi intermittently fanned out on each of four serving plates. Serve with Port Wine Sauce.

Port Wine Sauce: Reduce port from 1 cup to 1/2 cup. Add shallots. Strain out shallots and add one cup brown sauce to the port. Whisk together and heat through. Serve with the lamb.

This recipe yields 4 servings.

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