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Ingredientes
- 1/3 c. Hoisin sauce
- 3 Tbsp. Rice vinegar, (not seasoned)
- 2 Tbsp. Soy sauce
- 2 Tbsp. Chopped garlic
- 1/4 c. Minces scallions
- 1 Tbsp. Honey
- 1/2 tsp Salt A, (6 1/2- to 7 1/2-lb.) whole leg of lamb, trimmed, boned, and butterflied (4 1/2 to 5 1/2 pounds boneless) Scallion brushes Accompaniment: Broiled Eggplant with Garlic Sauce
Direcciones
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 201g | |
| Calories 300 | |
| Calories from Fat 27 | 9% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 4350mg | 181% |
| Potassium 274mg | 8% |
| Total Carbs 62.66g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 41.38g | 28% |
| Protein 5.84g | 9% |
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