Рецепт Grilled Hoisin Marinated Butterflied Leg Of Lamb
Ингредиенты
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Инструкции
- In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
- Trim as much remaining fat as possible from lamb and in a shallow dish large sufficient to hold lamb flat spread marinade over both sides of it.
- Marinate lamb, covered and chilled, at least 4 hrs or possibly overnight.
- Prepare grill.
- Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 min on each side, or possibly till meat thermometer registers 140F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 min before carving.
- Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
- To make scallion brushes:Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.
- Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cool water and refrigerate2 hrs, or possibly till fringed ends have curled. Drain scallions well.
- Garnish lamb with scallion brushes and serve with eggplant.
- Serves 4 to 6 with leftovers.