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Wednesday, September 29, 2004



[HAWAII'S KITCHEN]

Lamb takes on
flavor of sake


This dish was prepared by Curtis Ogata of the Sheraton Hanohano Room on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

All the recipes from the show may be found at the Web site, www.suresave.com.

Soy-Sake Seared Lamb Loin

4 pounds lamb loin
» Marinade/Sauce:
1/2 cup hoisin sauce
1 cup sugar
1/2 cup white miso
1/4 cup shoyu
1/2 teaspoon white pepper
1/2 teaspoon red food coloring
1/2 cup sake

Combine sauce ingredients in a bowl; stir with whip. Divide into two bowls, one for marinating, the other for sauce.

Remove ribs from loin. Take off fat and cut loin in half. Marinate 6 hours.

Preheat oven to 350 degrees.

Heat ovenproof pan on stove. Place loin in pan and sear on all sides.

Transfer pan to oven and roast 8 to 12 minutes, checking the smaller end of loin for doneness first. Let meat stand 5 minutes.

Heat reserved sauce. Slice loin at an angle and fan out on plate. Serve with sauce.

Nutritional information unavailable
.



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