Sweet And Spicy Hoisin Glazed Lamb Tenderloin Roast

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin, trimmed
• salt and pepper
• vegetable oil
• 1 teaspoon vegetable oil
• 3 garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon chili pepper flakes
• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Recipe

• 1 trim the tenderloin of all of the fat and silverskin.
• 2 lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. repeat with second tenderloin.
• 3 disolve 3 t salt in 1-1/2 quarts cold water in a large container. submerge tenderloins in brine and let stand at room temperature for 1 hour.
• 4 remove tenderloins from brine and pat completely dry with paper towels. lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. tie the tenderloins together with kitchen twine, spacing evenly apart.
• 5 brush roast with vegetable oil and season with pepper. transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
• 6 clean and oil cooking grate. heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
• 7 place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
• 8 slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
• 9 transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. carefully remove twine and slice roast into 1/2" thick slices. serve with remaining glaze.
• 10 glaze: heat oil is small saucepan over medium heat until shimmering. add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. whisk in hoisin and soy sauce until smooth. remove pan from heat and stir in vinegar. sauce can be done in advance.