Grilled Boneless Loin of Lamb with Sauce Creole

You will also need:

1. A glass or earthenware casserole or a large Ziplock plastic bag in which to marinate the lamb.
2. An outdoor grill or a stove top grill. For either method the cooking times remain the same.
3. A medium-sized, heavy-bottomed saucepan in which to make the Sauce Creole.

For the lamb:

1. In a bowl mix together the marinade ingredients: the chili sauce, red wine vinegar, olive oil, beef bouillon (either dissolve a cube of beef bouillon in a cup of hot water, or substitute 1 cup of canned bouillon), sugar, salt, black pepper, bay leaves, onion, garlic and rosemary. Pour the marinade into an earthenware or glass casserole or a Ziplock plastic bag that’s large enough to hold the loins of lamb. Add the lamb, seal the bag/container, put it into the refrigerator and marinate it for two hours or up to two days.
2. When it’s done marinating, remove the lamb from the marinade. Reserve the marinade for making the Sauce Creole. The instructions for making the Sauce Creole are given below.
3. Oil the grill rack well. If using a stove top grill, brush it with some oil after heating it and just before placing the lamb on it.
4. Light the grill and while waiting for the coals to turn ashy gray, make the Sauce Creole described in the instructions below.
5. When the coals are ready (or when the stovetop grill is very hot) place the loins on the rack and grill them on the first side for 4 minutes with the grill cover closed.
6. Then turn the loins and grill them on the second side for 3 minutes. Turn the loins only once.
7. Then transfer the loins to a pan and tent them loosely with some aluminum foil. Let them rest for 10 minutes before slicing them.
8. Just before serving, cut each loin into six or seven 1/2-inch slices. Spoon some Sauce Creole down the center of each plate. Arrange the slices of lamb on top of the sauce and pour a little more sauce down over the slices. Curl ribbons of roasted pepper at the side of the lamb or on top of it if you like. Photographs illustrating ways of serving the lamb are on the related link.

For the Sauce Creole:

1. Pour the reserved marinade into the saucepan and bring it to a boil. Add the demi-glace and heat the sauce, uncovered, over medium heat until it thickens.
2. The sauce is done when it coats a wooden spoon and slowly drips down the length of it. Another sign that the sauce has reached the right consistency is that a little of it, spooned on a plate, will spread a bit and then stop.
3. Remove the bay leaves. Add the Tabasco and taste the sauce. Wait a minute to allow the flavour of the Tabasco to make itself apparent, then add a bit more if you like.

Note: Lamb grilled for this amount of time will be medium well or pink inside and juicy, but not bloody.