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Grilled Hoisin Marinated Butterflied Leg Of Lamb Recipe

by Global Cookbook

Ingredients

1/3 c. Hoisin sauce 3 Tbsp. Rice vinegar, (not seasoned) 2 Tbsp. Soy sauce 2 Tbsp. Chopped garlic

1/4 c. Minces scallions 1 Tbsp. Honey 1/2 tsp Salt A, (6 1/2- to 7 1/2-lb.) whole leg of lamb, trimmed, boned, and butterflied (4 1/2 to 5 1/2 pounds boneless) Scallion brushes Accompaniment: Broiled Eggplant with Garlic Sauce

Directions

1. In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
2. Trim as much remaining fat as possible from lamb and in a shallow dish large sufficient to hold lamb flat spread marinade over both sides of it.
3. Marinate lamb, covered and chilled, at least 4 hrs or possibly overnight.
4. Prepare grill.
5. Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 min on each side, or possibly till meat thermometer registers 140F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 min before carving.
6. Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
7. To make scallion brushes:Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.
8. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cool water and refrigerate2 hrs, or possibly till fringed ends have curled. Drain scallions well.
9. Garnish lamb with scallion brushes and serve with eggplant.
10. Serves 4 to 6 with leftovers.

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