Dragonfish Chinese Barbecue Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3 lbs lamb tenderloin
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1 teaspoon chinese five spice powder
• 1/4 cup hoisin sauce
• 2 tablespoons fresh ginger, minced
• 2 tablespoons oyster sauce
• 1/2 cup light soy sauce
• 2 tablespoons dry sherry
• 1/4 cup chinese hot mustard
• 1/4 cup toasted sesame seeds
• 1/4 cup ketchup

Recipe

• 1 clean the outside of lamb removing all fat and silver skin.
• 2 mix marinade ingredients together, reserving 1/4 cup of marinade for basting while the lamb is cooking.
• 3 place lamb in remaining marinade (marinade should cover lamb).
• 4 refrigerate for 24 to 48 hours.
• 5 if you marinade less then 24 hours the full flavors will not develop; if you marinade for over 48 hours the marinade will desiccate the lamb and the texture will suffer.
• 6 arrange lamb on a broiler pan or a wire rack fitted into a sheet pan.
• 7 fill with 1/2 inch of water (water should not touch lamb).
• 8 place in 325° oven.
• 9 it will take 25 to 30 minutes to cook the lamb, basting every 7 to 9 minutes and rolling lamb over to baste all sides evenly.
• 10 as with all roasted meats you should allow it to rest for 10 to 15 minutes before cutting.
• 11 this will maintain the natural juices in the meat.
• 12 serve while still warm; slice 1/8-inch thick and arrange on platter with accompaniments.