Ingredients
2/3 cup hoisin sauce (can be found in Asian section of supermarket)
1/3 cup white vinegar
1/4 cup soy sauce
2 Tablespoons garlic, minced
2 Tablespoons GOLDEN BLOSSOM HONEY
1 large shallot, minced
1 teaspoon salt
1/2 leg of lamb, butterflied
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
To prepare marinade, whisk together first 7 ingredients in a bowl. Place the lamb in a dish just large enough to hold it when unfolded. Pour the marinade over the meat, turning until both sides are coated. Marinate overnight in the refrigerator. Be sure to turn a couple of times.
Remove lamb from refrigerator ½ hour before barbecuing.
Prepare grill. Barbecue lamb for about 8 minutes on each side for medium rare or until meat thermometer registers 140°.
Slice lamb across the grain into thin slices and serve.
Serves: 6
Remove lamb from refrigerator ½ hour before barbecuing.
Prepare grill. Barbecue lamb for about 8 minutes on each side for medium rare or until meat thermometer registers 140°.
Slice lamb across the grain into thin slices and serve.
Serves: 6
