Hoisin And Bourbon-glazed Lamb Tenderloin

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/3 cup hoisin sauce (available in the asian food section)
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons bourbon
• 2 tablespoons maple syrup
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon chili paste with garlic (available in the asian food section)
• 1 clove garlic, minced
• 2 (1 lb) lamb tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• cooking spray

Recipe

• 1 prepare grill- (great to use soaked hickory wood chips if you have them).
• 2 combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
• 3 butterfly lamb- slice lamb lengthwise, cutting to, but not through, other side.
• 4 open halves, laying lamb flat.
• 5 sprinkle lamb with salt and pepper.
• 6 if using wood chips, place on coals just before cooking meat.
• 7 place lamb on grill that has been sprayed with cooking spray.
• 8 cook 5 minutes.
• 9 turn and baste top of lamb with hoisin mixture; cook 5 minutes.
• 10 turn and baste top of lamb.
• 11 cook another five minutes.
• 12 check temperature with an instant read thermometer.
• 13 if 155 degrees remove and let rest for five minutes.
• 14 if it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
• 15 do not overcook- it should be moist.