About this recipe:This is a dish for grand celebrations. Inspired by the Korean beef ribs my grandfather always made for special occasions. Get a trimmed, split, and deboned whole leg of lamb. Make the marinade (which is also good on steak or pork) and marinate overnight. Make in tandoor or bbq the meat to desired doneness. Slice to serve. We like it wrapped in rotis or with chopped lettuce.
In a large plastic box or resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Cook it in your tandoor or BBQ. Preheat your barbecue for high heat.
Oil the cooking grate. Place lamb on the grate, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.