Barbecued Butterflied Leg of Lamb

Tenderized by our honey marinade, this barbecued lamb will melt in your mouth.


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


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.


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