Spicy Butterflied Leg of Lamb (Low Fat) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This marinade has a nice complex taste....Asian meets spice. It can be made up in 5 minutes. Give plenty of time for the lamb to marinate...up to 3 days. After our meal, my husband and daughter came back to the cutting board and were fighting over the last of the end pieces. To me, that says it all!!! Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons oyster sauce |
2 tablespoons rice wine |
1 tablespoon soy sauce |
1 tablespoon water |
1 teaspoon szechwan chili sauce (or any other hot spicy sauce, may use more to taste) |
1/8 teaspoon crushed red pepper flakes |
1 inch gingerroot, peeled and chopped |
1 tablespoon garlic, minced (about 3-4 large) |
2 lbs leg of lamb, butterflied, trimmed of all visible fat |
Directions:
1. Marinade: Combine hoisin sauce, oyster sauce, soy sauce, rice wine, Chili sauce, red pepper, ginger and garlic in a zip lock bag. Note: Use 2 T of soy sauce if it is low sodium.
2. Marinate several hours or overnight, turning lamb at least once. Can marinate up to 3 days for a more intense flavour.
3. To grill: Preheat grill. Sear lamb for 1 minute on each side. Cover grill and cook 25 - 30 minutes or until meat thermometer registers 150°F rare or 160°F, turning lamb every 8 minutes.
4. Allow lamb to sit for 5 minutes before carving.
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