Huli Huli Lamb

Total Time: 4 hrs 40 mins Preparation Time: 4 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 lamb tenderloin (about 1 lb each)
• 3/4 cup ketchup
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons packed brown sugar
• 3 tablesspoons sweet mirin cooking wine (or lime juice)
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• lime wedge, for garnish
• 1 sprig fresh herb, for garnish

Recipe

• 1 place lamb in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
• 2 for marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. remove 1 cup of the mixture to a small bowl; cover and chill until needed. pour remaining mixture over lamb; seal bag. marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
• 3 drain lamb.
• 4 for charcoal grill, arrange coals around a drip pan. test for medium-high heat above the pan. place lamb on grill rack over pan. cover and grill 20 minutes. brush with 1/4 cup of the reserved marinade. cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°f when inserted into thickest part of the meat. for gas grill, preheat grill. reduce heat to medium-high. adjust for indirect cooking, and grill as directed above.
• 5 remove lamb from grill. cover lamb with foil and let stand 10 minutes before slicing. (the lamb will rise another 5°f during standing.).
• 6 meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. pass the sauce with the lamb.
• 7 garnish with lime wedges and sprigs of fresh herbs.