Grilled Hoisin-Marinated Butterflied Leg Of Lamb
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Hoisin Sauce3 tbsps
Rice Vinegar (not seasoned)2 tbsps
Soy Sauce2 tbsps
Garlic (minced)1 cup
Scallions (minced)1 tbsp
Honey1 tsp
SaltDirections:
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 enough to hold lamb flat spread marinade over both sides of it
3
Marinate lamb, covered and chilled, at least 4 hours or 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 minutes on each side, or until meat thermometer registers 140°F
6
For medium-rate meat
7
(Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling
8
) Transfer lamb to a cutting board and let stand 20 minutes before carving
9
Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices
10
(If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled
11
) In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt
12
Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it
13
Marinate lamb, covered and chilled, at least 4 hours or overnight
14
Prepare grill
15
Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F
16
For medium-rate meat
17
(Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling
18
) Transfer lamb to a cutting board and let stand 20 minutes before carving
19
Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices
20
(If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled
21
) To make scallion brushes: Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks
22
Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently
23
Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled
24
Drain scallions well
25
Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks
26
Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently
27
Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled
28
Drain scallions well
29
Garnish lamb with scallion brushes and serve with eggplant
30
Garnish lamb with scallion brushes and serve with eggplant