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Hoisin Lamb

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/3 cup hoisin sauce
3 Tbsp rice vinegar (unseasoned)
2 Tbsp soy sauce
2 Tbsp minced garlic
1/4 cup minced scallion
1 Tbsp honey
1/2 tsp salt
4-5 lb boned leg of lamb, butterflied
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Let's Make It
1
Whisk together hoisin sauce, vinegar, soy sauce, garlic, minced scallion, honey, and salt. Trim as much fat from lamb as you can. Put it in a shallow dish big enough to hold the lamb flat. Spread marinade over both sides of it. Marinate lamb, covered & chilled, at least 4 hours or overnight.
2
Prepare grill. Grill lamb on an oiled rack set 5-6 in. over glowing coals 12-15 min. on each side, or until meat term. registers 140°F. for medium-rare meat. OR broil under preheated broiler about 4 in. from heat for app. the same time on each side as for grilling.
3
Transfer lamb to cutting board and let stand 20 min. before carving. Holding sharp knife at a 45 degree angle, cut lamb across grain into thin slices. Garnish with scallion brushes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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