Cantonese Style Grilled Leg Of Lamb

Course : Grilling
Serves: 8
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3 pounds leg of lamb -- trimmed of all
1/2 cup hoisin sauce
2 tablespoons Dijon mustard
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Chinese chili paste
1 teaspoon black pepper -- freshly ground
2 cloves garlic minced
1 tablespoon ginger root -- minced

Preparation / Directions:

Cut lamb open so meat lies as flat as possible; trim all fat. Combine remaining ingredients and smear over lamb. Preheat grill. Grill lamb for 10 to 15 minutes per side, depending on heat and size of leg of lamb and degree of doneness desired. Allow meat to rest for 5 to 10 minutes before carving. Carve in thin slice.

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