cantonese barbecued lamb

Ingredients

• Servings: 6
• 2 tablespoons dry
• 2 slices fresh ginger root
• 1 tablespoon oyster sauce
• 1/2 teaspoon chinese five-spice powder
• 4 1/2 teaspoons soy sauce
• 1 tablespoon white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds lamb shoulder roast
• 1 tablespoon honey

Recipe

Preparation Time: 6 mins Cook Time: 1 hr

Ready Time: 1 hr 6 mins


• in bowl, stir together , ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• cut lamb into 5x2 inch strips. place strips flat in a shallow baking dish. pour marinade over lamb strips. let lamb marinate at least 6 hours in refrigerator.
• drain, reserving marinade. mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. preheat oven to 350 degrees f (175 degrees c).
• fill a shallow roasting pan with water and place in bottom of oven. carefully place lamb strips on a roasting rack above roasting pan so all sides are exposed to heat. if you don't have a roasting rack, insert the curved end of an s-shaped hook, paper clip, or drapery hook in lamb strips and hang them from the top shelf.
• roast for 30 minutes. baste lamb strips with honey mixture. roast 15 minutes and baste again. roast 10 minutes longer or until lamb strips are crisp and golden brown. remove from oven and let cool.