INGREDIENTS

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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