Chinese Barbecued Lamb

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lamb tenderloin (11/2 lb/750g total)
• 2 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sherry wine
• 1 tablespoon black bean sauce
• 1 1/2 teaspoons minced gingerroot
• 1 1/2 teaspoons packed brown sugar
• 1 clove garlic, minced.
• 1/2 teaspoon sesame oil
• 1 pinch five-spice powder

Recipe

• 1 trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
• 2 place in a shallow glass dish.
• 3 whisk together marinade and pour over tenderloin,turning to coat.
• 4 cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
• 5 let stand for 30 minutes at room temperature before cooking.
• 6 place meat on rack in roasting pan reserving marinade.
• 7 pour 1 cup water in pan.
• 8 bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160fand meat still has a hint of pink.
• 9 remove to cutting board and tent with foil.
• 10 let stand for 10 minutes.
• 11 remove string, slice lamb diagonally into thin slices.
• 12 note variations:this can also be cooked on the bbq.
• 13 thai bbq lamb: substitute fish sauce for soy sauce,and lime juice for for sherry.
• 14 increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
• 15 time does not include standing time.