This recipe is needed to prepare Minted Lamb and Sugar Snap Pea Salad .

　　

Ingredients

Serves 4 to 6 with leftovers

　　1/3 cup hoisin sauce

　　3 tablespoons rice vinegar (not seasoned)

　　2 tablespoons soy sauce

　　2 tablespoons minced garlic

　　1/4 cup minced scallions

　　1 tablespoon honey

　　1/2 teaspoon salt

　　a 6 1/2- to 7 1/2-pound 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

　　

Step 1

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

　　

Step 2

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 4 hours or overnight.

　　

Step 3

Prepare grill.

　　

Step 4

Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. 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 minutes before carving.

　　

Step 5

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:

Step 6

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 cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.

　　

Step 7

Garnish lamb with scallion brushes and serve with eggplant.