Cantonese Barbecued Lamb

Total Time: 72 hrs 30 mins Preparation Time: 72 hrs Cook Time: 30 mins

Ingredients

• 1/4 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup honey
• 1/3 cup sugar
• 1 teaspoon salt
• 2 teaspoons scotch whisky or 2 teaspoons dry sherry
• 3 teaspoons hoisin sauce
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon five-spice powder
• 4 lbs boneless lamb butt
• 3 teaspoons honey
• 2 teaspoons light soy sauce
• 1 teaspoon sesame oil

Recipe

• 1 in a medium saucepan combine all ingredients up to the five spice powder.
• 2 heat until sugar dissolves.
• 3 remove from heat and let cool.
• 4 cut the lamb into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.
• 5 place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.
• 6 preheat oven to 450f degrees.
• 7 drain lamb and set strips across roasting rack-have about 1 inch of water in the pan below.
• 8 roast for 15 minutes-turn and roast 15 minutes longer.
• 9 remove and glaze.
• 10 serve warm or cold.
• 11 glaze: mix together all three ingredients and glaze cooked lamb.