Grilled hoisin-marinated butterflied leg of lamb

1 servings

Ingredients

Quantity Ingredient
⅓ cup Hoisin sauce
3 tablespoons Rice vinegar; (not seasoned)
2 tablespoons Soy sauce
2 tablespoons Minced garlic
¼ cup Minces scallions
1 tablespoon Honey
½ teaspoon Salt
A; (6 1/2- to 7
; 1/2-pound) 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

In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.

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.

Marinate lamb, covered and chilled, at least 4 hours or overnight.

Prepare grill.

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 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 minutes before carving.

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.)

To make scallion brushes:

Trim roots and green parts from scallions, leaving about 2½-inch stalks.

Make ½-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.

Garnish lamb with scallion brushes and serve with eggplant.

Serves 4 to 6 with leftovers.

Gourmet July 1994

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