Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Leg of lamb, trimmed of all |
½ cup | Hoisin sauce |
2 tablespoons | Dijon mustard |
2 tablespoons | Ketchup |
2 tablespoons | Honey |
1 tablespoon | Soy sauce |
1 teaspoon | Chinese chili paste |
1 teaspoon | Black pepper; freshly ground |
2 \N | Cl Garlic; minced |
1 tablespoon | Ginger root; minced |
Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation Time: 1:00 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