Grilled Lamb Loin   Meat   This tender lamb loin recipe is the perfect addition to the summer grilling season.   Ingredients: Marinade: 1 cup (235 ml) olive oil 1/2 cup (80 g) finely chopped onion 1/2 cup (50 g) chopped green onions (white and green parts) 2 tablespoons (8 g) minced fresh parsley 2 tablespoons (28 ml) fresh lemon juice 1 tablespoon (10 g) minced shallots 1 teaspoon (6 g) kosher salt 1 teaspoon (2 g) freshly ground pepper Lamb: 2 boneless lamb loins (8 ounces [225 g] each), trimmed   Directions: Preheat: Preheat grill to high. Marinate: In nonreactive dish, whisk together all marinade ingredients. Add lamb, turning to coat. Cover and let marinate at room temperature for 1 to 2 hours, turning lamb in marinade several times. Grill: Drain lamb, discarding marinade. Place lamb on grate over heat and sear all sides, 1 to 2 minutes per side. At this stage the lamb should be rare to medium-rare. If you want the meat more well-done, continue to cook to desired doneness, turning as needed. Remove from heat and let stand for 5 minutes before slicing. Vermont Castings Modern Grilling © 2007 Quarry Books   Tips: Servings: 4 Prep Time: 1 to 1½ hours Difficulty: Easy to do Cooking Time: NA Print this recipe

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