Barbecued Lamb--chinese Style

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs lamb (use shoulder, boneless lamb roast or tenderloin)
• 1 1/4 teaspoons salt
• 1 teaspoon five-spice powder
• 3 tablespoons hoisin sauce or 3 tablespoons chinese barbecue sauce
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 3 garlic cloves, finely minced

Recipe

• 1 trim fat off lamb and cut meat into pieces about the size of lamb chops, 3/4 inch thick. (if using lamb tenderloin, cut in half lengthwise).
• 2 combine the marinade ingredients in a large mixing bowl and mix thoroughly.
• 3 dip each piece of lamb into the marinade to coat well.
• 4 cover and refrigerate for 4 hours or overnight.
• 5 place lamb pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.
• 6 during the last 10 minutes, baste with the marinade.
• 7 tip: barbecued lamb has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
• 8 line a roasting pan with foil and add some water to prevent smoking.
• 9 put the pan on the lower rack.
• 10 place the lamb on the upper rack, 3 inches from the heat source.
• 11 broil lamb pieces 2 minutes on each side.
• 12 brush with marinade; reduce heat to 350°f and roast for 30 minutes.
• 13 divide leftover lamb into 4-ounce packages and freeze.