Ingredients:
Marinade
• 2 small bunches green onions, sliced, divided
• 4 cloves black garlic
• 8 cloves garlic, minced or grated, or 2 Tbsp garlic paste
• 2” piece ginger, minced or grated, or 2 Tbsp ginger paste
• 2 Tbsp low sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp neutral oil
• 2 tsp toasted sesame oil
• 1 tsp light brown sugar
• ¼ tsp salt
Lamb:
• 1 pound lamb loin
• Neutral oil, vegetable or canola
DIRECTIONS:
Thinly slice the white and light green parts of the green onion. Add to a small container or plastic bag. Slice the dark green parts and save for later.
Peel the black garlic. Using the side of your knife crush the cloves into a paste. Add to the green onions.
Add the remaining marinate ingredients and stir to combine. Coat the loin(s) in the marinade on all sides. Cover and set in the fridge between 5 and 24 hours.
Remove the loin(s) from the refrigerator 30 minutes before cooking. Remove any excess marinade from the meat and reserve.
Preheat the oven to 350F. Heat a heavy oven-safe pan over medium high heat (i.e. cast iron or carbon steel). Add just enough neutral oil to coat the bottom of your pan. Add the loin(s) and brown for 2 minutes on each of the two sides.
Transfer the pan to the oven and bake until the internal temperature reaches 125F, about 10 minutes for 2 smaller loins or about 20 minutes for 1 large loin.
Meanwhile, add the reserved marinade to a very small saucepan and bring to a simmer over medium heat, stirring frequently. Remove from heat and set aside.
Remove the loins from the pan, tent with foil, and let rest for 10 minutes. Add the pan drippings to the reserved marinade and stir to combine. Slice and serve with pan sauce, reserved green onions, and rice.