Cantonese Style Grilled Leg Of Lamb


Rack-of-Lamb
Date added: March 26, 2013 | Categories: Grilling Recipes

Yield: 8 Servings

 

  • 3 lb leg of lamb,trimmed of all
  • 1/2 c hoisin sauce
  • 2 T dijon mustard
  • 2 T ketchup
  • 2 T honey
  • 1 T soy sauce
  • 1 t chinese chili paste
  • 1 t black pepper,freshly ground
  • 2 cl garlic,minced
  • 1 T ginger root,minced

 

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation
Time:
1:00 Cut lamb open so meat lies as flat as possible; trim all fat.
Combine remaining ingredients and smear over lamb.
Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on
Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slice



OMG Barbecue

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One comment on “Cantonese Style Grilled Leg Of Lamb

  • Mary Vieu

    Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

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