Hoisin & Bourbon-glazed Lamb With Wasabi Mayo On Rice Cracke

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• hickory chips
• 1/3 cup hoisin sauce
• 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
• 1 clove garlic, minced
• 2 (1 lb) lamb tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• cooking spray
• wasabi, to taste
• 1 cup mayonnaise
• 16 rice crackers
• cilantro, to garnish

Recipe

• 1 soak wood chips in water for 30 minutes and drain well.
• 2 prepare the grill.
• 3 combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
• 4 slice lamb tenderloin lengthwise, cutting to, but not through the other side.
• 5 open halves, laying lamb flat.
• 6 season with salt and pepper.
• 7 add the wood chips to the grill.
• 8 place lamb on grill coated with cooking spray.
• 9 cook 5 minutes.
• 10 turn and baste lamb with hoisin mixture; cook 5 minutes and repeat until lamb reaches 155 degrees.
• 11 let stand 5 minutes.
• 12 cut into 1/2 inch cubes.
• 13 mix wasabi and mayo together.
• 14 place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of lamb.
• 15 lay a leaf of cilantro on top to garnish.
• 16 i use the rice crackers you can get at costco-- i've had others that i didn't like as much, but i can't remember the brand names of either at this time.