Directions:
- In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
- Preheat grill for high heat.
- Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.75 Kcal (560 kJ) | ||
| Calories from fat | 31.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 30.61mg | 10% | |
| Sodium | 306.52mg | 13% | |
| Potassium | 51.79mg | 1% | |
| Total Carbs | 12.93g | 4% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.07 Kcal (620 kJ) | ||
| Calories from fat | 34.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 5% | |
|---|---|---|---|
| Cholesterol | 33.89mg | 10% | |
| Sodium | 339.34mg | 13% | |
| Potassium | 57.34mg | 1% | |
| Total Carbs | 14.31g | 4% | |
| Sugars | 9.17g | 33% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 11.35g | 21% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.5mg | 7% | |
| Calcium | 32.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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