By Gwen Ashley Walters
From Kona Village Resort, Hawaii
Don't be alarmed when grilling this flavorful lamb. The honey in the marinade will char on the grill and it seems like you're burning it, but instead, you're creating a crispy charred crust and tender, medium-rare lamb on the inside. It's delicious!
1. Place lamb in a sealable plastic bag and pour in marinade. Seal and refrigerate up to 24 hours and at least 6 hours.
2. Heat grill to medium hot (400-425 degrees F.). Drain lamb and discard marinade.
3. Place lamb on hot grill. After 5 minutes, turn lamb and cover bones only with foil. Grill another 11-13 minutes, turning once more. Lamb temperature should be 125-130 degrees F. Total grill time is 16-18 minutes for medium rare.
4. Remove lamb from grill and generously brush lamb with Chinese plum sauce. Sprinkle with toasted sesame seeds and cover loosely with foil or place in a 200 degree F oven for 5 minutes to rest the meat.
5. Carve and serve with mango relish.
To toast sesame seeds, heat a dry skillet over medium heat and add sesame seeds. Shake pan occasionally and cook for about 2 minutes, until seeds darken and smell nutty. Remove from heat and cool. May be made ahead and stored in an airtight container.
Makes 2 cups
1 cup soy sauce
3/4 cup honey
1 tablespoon hoisin sauce*
1 tablespoon dark sesame oil
1 tablespoon peeled, chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon chopped green onions
1/2 tablespoon toasted sesame seeds (see note)
1 teaspoon Chinese Five Spice powder*
1/2 teaspoon chopped fresh chile (serrano, jalapeño, Thai, etc.)
*Available in the Asian food section of most supermarkets
Whisk all marinade ingredients together.
Makes 2 cups
1/2 cup peeled, chopped mango
1/2 cup Asian pear (or other ripe pear)
1/2 cup chopped red bell pepper
1/2 cup seeded, chopped cucumber
2 tablespoons finely chopped chives
2 tablespoons chopped fresh mint
1 tablespoon mango chutney
2 teaspoons seeded, finely chopped chile
(serrano, jalapeño, Thai, etc.)
Mix all ingredients in a medium bowl. May be prepared up to 1 hour in advance. The pears will turn brown if made too far in advance.
Copyright © 2001, Gwen Ashley Walters. All rights reserved.
Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.
This page created April 2001
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,