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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the onion and chop the garlic clove. | 2. Combine them in a small bowl with the soy sauce, sesame oil, Worcestershire sauce and cracked pepper. | 3. Rub this mixture on the lamb loin and store in a covered glass container overnight in the refrigerator. | 4. Remove the lamb one hour before you are ready to cook. | 5. Prepare grill or broiler. | 6. Grill or broil the lamb to desired doneness. | 7. Meanwhile, peel and slice kiwi into ¼ inch slices. | 8. Remove the lamb from grill or broiler and let set for five minutes. | 9. Slice the loin diagonally, ¼ inch thick. | 10. Place the lamb and kiwi intermittently fanned out on each of four serving plates. | 11. Serve with Port Wine Sauce. | 12. ---To Make The Port Wine Sauce---. | 13. Reduce port from 1 cup to ½ cup. | 14. Add shallots and simmer for a few minutes. | 15. Strain out shallots and add one cup brown sauce to the port. | 16. Whisk together and heat through. | 17. Serve with the lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
loin lamb	1		boned	-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic	1	clove		4.47	0.9918	0.1908	0.015
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
worcestershire sauce	1	dash		-	-	-	-
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
kiwi fruit	2 -4			-	-	-	-
tawny port	1	cup		-	-	-	-
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.