Directions:
- Place lamb in sturdy plastic bag.
- Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
- Pour over loins, close bag and squeeze gently to coat.
- Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Let lamb come to room temperature 30 minutes before grilling.
- Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
- Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
- Do not overcook lamb; to test for doneness, press meat lightly with fingers.
- Protect your fingers with paper towels.
- If softly springy, it is rare; if very firm, it is well done.
- Allow to stand for 10 minutes, lightly covered with tent of foil.
- Cut in thin slices on diagonal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.58 Kcal (1552 kJ) | ||
| Calories from fat | 266.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.64g | 46% | |
|---|---|---|---|
| Cholesterol | 94.22mg | 31% | |
| Sodium | 107.1mg | 4% | |
| Potassium | 152.49mg | 3% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 290.89 Kcal (1218 kJ) | ||
| Calories from fat | 209.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 46% | |
|---|---|---|---|
| Cholesterol | 73.96mg | 31% | |
| Sodium | 84.07mg | 4% | |
| Potassium | 119.7mg | 3% | |
| Total Carbs | 5.13g | 2% | |
| Sugars | 4.24g | 22% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 14.4g | 37% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.9mg | 13% | |
| Calcium | 18.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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