Title: Grilled Hoisin-Marinated Butterflied Leg of Lamb
Categories: July 1994
Yield: 1 servings

1/3 c Hoisin sauce
3 tb Rice vinegar; (not seasoned)
2 tb Soy sauce
2 tb Minced garlic
1/4 c Minces scallions
1 tb Honey
1/2 ts 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

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 2 1/2-inch stalks.
Make 1/2-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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