Ingredients

• 1/3 cup hoisin sauce
• 3 tablespoons rice vinegar (not seasoned)
• 2 tablespoons soy sauce
• 2 tablespoons minced garlic
• 1/4 cup minced scallions
• 1 tablespoon honey
• 1/2 teaspoon salt
• a 6 1/2- to 7 1/2-pound whole leg of lamb, trimmed, boned, and butterflied (4 1/2 to 5 1/2 pounds boneless)
• scallion brushes
• Accompaniment:Broiled Eggplant with Garlic Sauce

Instructions

1. In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
2. Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it. Marinate lamb, covered and chilled, at least 4 hours or overnight.
3. Prepare grill.
4. Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.
5. Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
6. To make scallion brushes: Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
7. Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
8. Garnish lamb with scallion brushes and serve with eggplant.