Spicy Butterflied Leg of Lamb (Low Fat)

• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon szechwan chili sauce (or any other hot spicy sauce, may use more to taste)
• 18 teaspoon crushed red pepper flakes
• 1 inch gingerroot, peeled and chopped
• 1 tablespoon garlic, minced (about 3-4 large)
• 2 lbs leg of lamb, butterflied, trimmed of all visible fat

1. Marinade: Combine hoisin sauce, oyster sauce, soy sauce, rice wine, Chili sauce, red pepper, ginger and garlic in a zip lock bag.
2. Note: Use 2 T of soy sauce if it is low sodium.
3. Marinate several hours or overnight, turning lamb at least once.
4. Can marinate up to 3 days for a more intense flavour.
5. To grill: Preheat grill.
6. Sear lamb for 1 minute on each side.
7. Cover grill and cook 25 - 30 minutes or until meat thermometer registers 150F rare or 160F, turning lamb every 8 minutes.
8. Allow lamb to sit for 5 minutes before carving.

hoisin sauce, oyster sauce, rice wine, soy sauce, water, chili sauce, red pepper, gingerroot, garlic

Taken from www.food.com/recipe/spicy-butterflied-leg-of-lamb-low-fat-223018 (may not work)