| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | July 1994 | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Hoisin sauce |
| 3 | T | Rice vinegar, not seasoned |
| 2 | T | Soy sauce |
| 2 | T | Minced garlic |
| 1/4 | c | Minces scallions |
| 1 | T | Honey |
| 1/2 | t | 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 |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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