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Grilled Hoisin-Marinated Butterflied Leg of Lamb



By Helen Chin Lui of The Healing Place in Medfield, MA

Prep Time: 20 Minutes
Cooking Time: Using a oven thermometer, about 5 minutes per pound for medium rare. Check for internal temperature of 140-150 degrees at the thickest part of the meat. About 30-40 minutes depending on how hot your grill is.

Marinade
1 bottle cup of hoisin sauce*
5 tablespoon of rice vinegar*
4 tablespoon, lite, regular, gluten free, soy sauce*
2 tablespoons of chopped garlic
1/4 cup chopped scallion (white and green)
3 tablespoon of honey
6 1/2 – 7 1/2 lb of boneless leg of lamb

*Can found in the asian isle at most supermarkets.

Mix all ingredients and pour evenly 3/4 of the mixture over leg of lamb and marinade for at least for 4 hours. It is best to marinade overnight. Save the 1/4 of marinade to be cooked until slightly thicken to be served along with the cooked meat. Cool meat for 15 minutes before slicing.

Serve with white/brown rice, vegetable and salad.

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