Cantonese Style Grilled Leg Of Lamb

Yield: 8 Servings

3 lb leg of lamb,trimmed of all fat
1/2 c hoisin sauce
2 T dijon mustard
2 T ketchup
2 T honey
1 T soy sauce
1 t chinese chili paste
1 t black pepper,freshly ground
2 cl garlic,minced
1 T ginger root,minced

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation

Cut lamb open so meat lies as flat as possible; trim all fat.

Combine remaining ingredients and smear over lamb.

Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on size of leg.

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slice slices.