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Grilled Lamb Loin with Kiwi and Port Wine Sauce

Source: Inn Recipes

1 Loin of Lamb boned by local butcher
1 Small onion
1 Large clove garlic
2 Tablespoons soy sauce
2 Tablespoons sesame oil
Dash Worcestershire sauce
1 Teaspoon cracked pepper
2 to 4 Kiwi fruits

Dice 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.

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.