Ingredients: |
Ingredients: 1 1/2 pounds lamb loin
2 tablespoons canola oil, plus more for brushing
1 small onion, chopped
2 cloves garlic, chopped
3/4 cup low-sodium chicken broth
1/2 cup ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne powder
12 pitted dates, coarsely chopped
3 whole cloves
1 cinnamon stick
2 tbs. honey or to taste (you can add more after blending if you like)
3 tablespoons chopped fresh cilantro, plus whole leaves, for garnish
Kosher salt and freshly ground black pepper
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Directions: |
Directions:Make the Glaze;
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 30 seconds. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly.
Transfer to a blender and blend until smooth. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate. Transfer to a bowl and let cool. Remove 1/4 cup for garnish.
Using a charcoal grill (gas if you have to) brush the lamb with canola oil, season with salt and pepper and put a good sear on the lamb then move to indirect heat to finish cooking it. Baste the lamb as you go after charring. Be careful not to over cook the lamb. It is best served medium-rate to medium (a pink, not red hot center)
Place the lamb slices on a platter and LET IT REST FOR 10 MINUTES! Slice the lamb into 1 inch slices and drizzle with the reserved glaze and garnish with cilantro leaves. |
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