| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cantonese | Lamb, Breads, Muffins & r | 8 | Servings |
INGREDIENTS
| 3 | lb | Leg of lamb, trimmed of all |
| Fat — boned | ||
| 1/2 | c | Hoisin sauce |
| 2 | tb | Dijon mustard |
| 2 | tb | Ketchup |
| 2 | tb | Honey |
| 1 | tb | Soy sauce |
| 1 | ts | Chinese chili paste |
| 1 | ts | Black pepper — freshly |
| Ground | ||
| 2 | Cloves garlic — minced | |
| 1 | tb | Ginger root — minced |
INSTRUCTIONS
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 thickness, If you are roasting, preheat oven to 400 degrees F. Preheat baking sheet brushed lightly with vegetable oil. Place lamb on hot pan and roast for 30 to 40 minutes. Meat should register about 130 degrees F on meat thermometer. Allow meat to rest for 5 to 10 minutes before carving. Carve in thin slices against the grain on diagonal. Recipe By : Bonnie Stern, Simply Heartsmart Cooking From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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