Grilled Hoisin-Marinated Butterflied Leg of Lamb

• 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

1. In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
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.
3. Marinate lamb, covered and chilled, at least 4 hours or overnight.
4. Prepare grill.
5. 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 140F.
6. for medium-rate meat.
7. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.)
8. Transfer lamb to a cutting board and let stand 20 minutes before carving.
9. Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices.
10. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
11. Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.
12. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently.
13. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled.
14. Drain scallions well.
15. Garnish lamb with scallion brushes and serve with eggplant.

hoisin sauce, rice vinegar, soy sauce, garlic, scallions, honey, salt, lamb, scallion brushes, accompaniment

Taken from www.epicurious.com/recipes/food/views/grilled-hoisin-marinated-butterflied-leg-of-lamb-14436 (may not work)