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Cantonese Style Grilled Leg of Lamb

3 lb Leg of lamb, trimmed of all
1/2 c Hoisin sauce
2 tb Dijon mustard
2 tb Ketchup
2 tb Honey
1 tb Soy sauce
1 ts Chinese chili paste
1 ts Black pepper; freshly ground
2 Cl Garlic; minced
1 tb Ginger root; minced

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

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

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