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1
In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
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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.
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3
Marinate lamb, covered and chilled, at least 4 hours or overnight.
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4
Prepare grill.
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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.
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6
for medium-rate meat.
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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.)
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8
Transfer lamb to a cutting board and let stand 20 minutes before carving.
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9
Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices.
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10
(If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
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11
Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.
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12
Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently.
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13
Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled.
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14
Drain scallions well.
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15
Garnish lamb with scallion brushes and serve with eggplant.
