Grilled Leg of Lamb

Servings 6

1/3 cup hoisin sauce
3 tbsp apple cider vinegar
2 tbsp soy sauce
2 tbsp garlic, minced
¼ scallion, minced
1tbsp honey
½ tsp salt
6 lb leg of lamb, butterflied

In a bowl, whisk together hoisin sauce, vinegar, soy sauce, garlic, minced scallion,
honey and salt.

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. Marinate lamb, covered and
chilled, at least 3 hours or overnight.

Bring lamb to room temperature and grill on an oiled rack 10 minutes on each side,
or until meat thermometer registers 140F for medium rare meat.
Transfer lamb to a cutting board and let stand 20 minutes before carving.