Lamb Loin with Kiwi and Port Wine Sauce
Loin of Lamb boned by local butcher
Large clove garlic
Tablespoons soy sauce
Tablespoons sesame oil
Teaspoon cracked pepper
to 4 Kiwi fruits
onion and chopped garlic clove. Combine in a small bowl
with all other ingredients except lamb. Rub mixture on lamb
loin and store in a covered glass container overnight in
the refrigerator. Remove lambs one hour before ready to
cook. Prepare grill or broiler. Grill or broil lamb until
desired doneness. Meanwhile
peel and slice kiwi into 1/4" slices. Remove lamb from
grill broiler and let it set for 5 minutes. Slice loin diagonally,
1/4" thick. Place lamb and kiwi fanned out on each
of the four serving plates. Serve with port wine sauce.
Reduce a good quality tawny port from 1 cup to 1/2 cup.
Add 1/4 cup chopped shallots. Strain out shallots and add
1 cup of brown sauce to the port. Whisk together and heat
through. Serve with lamb. Serves 4.