Asian Barbequed Butterflied Leg of Lamb |
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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 10 |
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Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce. Ingredients:
2/3 cup hoisin sauce |
6 tablespoons rice vinegar |
1/2 cup minced green onion |
1/4 cup mushroom soy sauce |
4 tablespoons minced garlic |
2 tablespoons honey |
1/2 teaspoon sesame oil |
1 tablespoon toasted sesame seeds |
1/2 teaspoon white pepper |
1/2 teaspoon fresh ground black pepper |
1 (5 lb) boneless butterflied leg of lamb |
Directions:
1. 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.
2. Preheat grill for high heat.
3. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature 145°F (63°C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
4. FOOTNOTE:.
5. Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
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