BBQ |
Cantonese Style Grilled Leg Of Lamb |
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
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