3 lb leg of lamb, trimmed of all
1/2 cup hoisin sauce
2 tablespoon dijon mustard
2 tablespoon ketchup
2 tablespoon honey
1 tablespoon soy sauce
1 teaspoon chinese chili paste
1 teaspoon black pepper; freshly ground
2 cl garlic; minced
1 tablespoon ginger root; minced

Cut lamb open so meat lies as flat as possible; trim all fat. Combine remaining ingredients and smear over lamb. Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on Allow meat to rest for 5 to 10 minutes before carving. Carve in thin slice

Yield: 8 servings