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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