Recipe Asian Barbequed Butterflied Leg of Lamb (Barbeque)

Required Ingredients:

• 2/3 cup hoisin sauce
• 6 tablespoons rice vinegar
• 1/2 cup minced green onions
• 1/4 cup mushroom soy sauce
• 4 tablespoons minced garlic
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) boneless butterflied leg of lamb

Preparing/Cooking:

• In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper.
• Place lamb in bag, seal, and turn to coat.
• Refrigerate for 8 hours, or overnight.
• Preheat grill for high heat.
• Oil the grill grate.
• Place lamb on the grill, and discard marinade.
• Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness.
• Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

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