Ingredients
⅔ cup hoisin sauce
6 tbsp rice vinegar
½ cup chopped spring onions
¼ cup mushroom soy sauce
4 tbsp minced garlic
2 tbsp bush honey
½ tsp sesame oil
1 tbsp toasted sesame seeds
1 tsp SIDS SALT & PEPPER
3 kg butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds and SIDS SALT & PEPPER. Place lamb in bag, seal and turn to coat. Refrigerate overnight.
Preheat grill for high heat. Oil the grill grate.
Place lamb on the grill and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63°C, or desired doneness. Transfer meat to a serving platter and allow it to rest for 20 minutes before slicing and serving.
Serve on a bed of boiled rice.
