Recipe - Cantonese Style Grilled Leg Of Lamb

3 pound Leg of lamb, trimmed of all
Fat boned
One half cup Hoisin sauce
2 tablespoon Dijon mustard
2 tablespoon Ketchup
2 tablespoon Honey
1 tablespoon Soy sauce
1 teaspoon Chinese chili paste
1 teaspoon Black pepper freshly
Ground
2 Cloves garlic minced
1 tablespoon Ginger root minced

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
thickness, If you are roasting, preheat oven to 400 degrees F. Preheat
baking sheet brushed lightly with vegetable oil. Place lamb on hot pan and
roast for 30 to 40 minutes. Meat should register about 130 degrees F on
meat thermometer.

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slices against the grain on diagonal.

Recipe By : Bonnie Stern, Simply Heartsmart Cooking

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip