Grilled Lamb Loin with Kiwi & Port Wine Sauce

For cooking convenience, purchase a lamb loin equipped with Volk's Pop-Up^® Timer.
Servings: 4

Ingredients

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	black cracked pepper
2 - 4		kiwi fruits
1	cup	good quality tawny port
1/4	cup	chopped shallots

Preparation

1. Dice onion and chop garlic clove. Combine in a small bowl with all other ingredients except lamb.
2. Rub mixture on lamb loin and store in a covered glass container overnight in the refrigerator.
3. Remove lamb one hour before ready to cook.
4. Prepare grill or broiler. Grill or broil lamb until buttonhead of Timer pops up.
5. Meanwhile, peel and slice kiwi into 1/4 inch slices.
6. Remove lamb from grill or broiler and let set for five minutes. Slice loin diagonally, 1/4 inch thick.
7. Place lamb and kiwi intermittently fanned out on each of four serving plates. Serve with Port Wine Sauce.

1. Reduce port from 1 cup to 1/2 cup.
2. Add shallots.
3. Strain out shallots and add one cup brown sauce to the port.
4. Whisk together and heat through.
5. Serve with the lamb.