Grilled lamb in black bean sauce
4 green onions (scallions), cut into lengths
2 x 300g lamb backstrap (boneless loin), trimmed extra virgin olive oil, for brushing sea salt and cracked black pepper
¼ cup (40g) fermented black beans+
2 cloves garlic, crushed
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons grated ginger
⅓ cup (80ml) Chinese cooking wine (Shaoxing) 1 tablespoon honey
1 cup Thai basil leaves cooked brown rice (optional), to serve Preheat a char-grill pan or barbecue to high. Cook the onion for 1–2 minutes, turning, or until charred. Set aside.
Brush the lamb with oil and sprinkle with salt and pepper. Cook for 5– 6 minutes each side or until just cooked through.
While the lamb is cooking, place the black beans, garlic, hoisin, oyster, ginger, shaoxing and honey in a medium saucepan over high heat. Cook, stirring, for 3–4 minutes or until slightly thickened.
Slice the lamb and pour over the black bean sauce. Top with the charred onion and basil. Serve with rice, if using. SERVES 4.
+ Fermented black beans (also called salted or dried black beans) are available from Asian grocers.