Jacques Pepin's Spicy Leg of Lamb by Tom
This is a really good leg of lamb recipe!
page 170-171: even though the recipe actually called for a boneless leg of lamb, his picture has the bone in. Hence my willingness to experiment with it both ways.
Grilled Spicy Leg of Lamb
(from Jacques Pepin's cookbook)
4-5 pound small leg of lamb - bone in or boneless - your preference
1/3 cup hoisin sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped garlic
2 tablespoons soy sauce
1 tablespoon Tabasco sauce or suracha hot sauce
3/4 cup water used during roasting
The day before:
Trim as much of the visible fat and silver skin from the lamb. Make a number of small slits all over the leg of lamb with the point of a sharp knife.
In a small bowl, mix all of the marinade ingredients together, except the water.
Once mixed, pour into a large Ziploc plastic bag. Place the trimmed leg of lamb in the bag and squish (technical term) the marinade all over it. Place in the refrigerator and marinate over night. Turn the bag over a few times just to insure the marinade reaches all areas of the lamb.
Cooking and Eating Day:
Preheat a grill, or grill pan on your stove.
Transfer the lamb and the marinade to a roasting pan. Add 3/4 cup water to the marinade and mix in.
The marinade adds a nice flavor to the lamb. I will make this again ... and again!