Peachy Lamb Loin

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -3 lbs boneless lamb loin
• 1 tablespoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1/2 cup brown sugar
• 2 tablespoons chili sauce
• 1 (29 ounce) peach slices in heavy syrup, undrained

Recipe

• 1 in blender combine all ingredients, but lamb; blend until smooth.
• 2 place lamb in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. refrigerate the remaining sauce.
• 3 the next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
• 4 add hickory chips, dampened with water to heat source.
• 5 place lamb on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
• 6 let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.