Cantonese Style Grilled Leg of Lamb
- 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
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
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
