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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
