Grilled Hoisin-Marinated Butterflied Leg of Lamb

1. 1

   In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.

2. 2

   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.

3. 3

   Marinate lamb, covered and chilled, at least 4 hours or overnight.

4. 4

   Prepare grill.

5. 5

   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.

6. 6

   for medium-rate meat.

7. 7

   (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.)

8. 8

   Transfer lamb to a cutting board and let stand 20 minutes before carving.

9. 9

   Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices.

10. 10

    (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)

11. 11

    Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.

12. 12

    Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently.

13. 13

    Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled.

14. 14

    Drain scallions well.

15. 15

    Garnish lamb with scallion brushes and serve with eggplant.

* Per serving · 4 servings · Values may vary.