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@Kerala – Lamb is probably my favorite meat. What was in your sticky sauce?"
The lamb was marinated in hoisin sauce, honey, soy sauce and white wine, basting the meat every 20 minutes. The lamb was roasted sitting atop halved onions. While the lamb rested after roasting, a third of the resulting liquid was reserved as gravy, the other 2/3 was boiled down to a treacle consistency and brushed on the lamb. Adapted from a Gary Rhodes recipe.
@Kerala – Lamb is probably my favorite meat. What was in your sticky sauce?"
The lamb was marinated in hoisin sauce, honey, soy sauce and white wine, basting the meat every 20 minutes. The lamb was roasted sitting atop halved omions. While the lamb rested after roasting, a third of the resulting liquid was reserved as gravy, the other 2/3 was boiled down to a treacle consistency and brushed on the lamb. Adapted from a Gary Rhodes recipe.
@Kerala – Lamb is probably my favorite meat. What was in your sticky sauce?"
The lamb was marinated in hoisin sauce, honey, soy sauce and white wine, basting the meat every 20 minutes. While the lamb rested, a third of the resulting liquid was reserved as gravy, the other 2/3 was boiled down to a treacle consistency and brushed on the lamb. Adapted from a Gary Rhodes recipe.
