Ingredients
- 800 g (1 lb 12 oz) lamb loin
- 60 ml (1/4 cup) hoisin sauce
- 2 tablespoons soy sauce
- 2 garlic cloves, bruised
- 1 tablespoon grated fresh ginger
- 2 teaspoons olive oil
- 16 spring onions (scallions), trimmed to 18 cm (7 inches) long
- 40 g (1/4 cup) chopped toasted peanuts
Method
1. Trim the lamb of any excess fat and sinew. Combine the hoisin sauce, soy sauce, garlic, ginger and 1 teaspoon of the oil in a shallow dish, add the lamb and turn it so that it is well coated in the marinade. Cover the dish and refrigerate for 4 hours or overnight.
2. Toss the trimmed spring onions with the remaining oil and season them well. Remove the lamb from the marinade, season the meat and pour the marinade into a small saucepan. Simmer the marinade for 5 minutes, or until it is slightly reduced. Preheat a chargrill plate to medium direct heat. Cook the lamb for 5-6 minutes on each side, or until it is cooked to your liking, brushing it frequently with the reduced marinade, then let it rest, covered, for 3 minutes. Grill the spring onions for 1-2 minutes, or until they are tender, but still firm.
3. Cut the lamb across the grain into 2 cm (3/4 inch) thick slices, and arrange it on a serving plate. Drizzle any juices that have been released during resting over the lamb and sprinkle it with the toasted peanuts. Serve with the spring onions. This is delicious with Asian rice salad.
