ASIAN LAMB SANDWICHES

Prep
15 Minutes
Cook
10 Minutes
Serves
6
Print

Ingredients

  • 4 pounds boneless leg of lamb, butterflied
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 3 teaspoons chili paste with garlic, divided
  • 1/2 cup plus 2 tablespoons hoisin sauce, divided
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 6 BAYS® English Muffins, split
  • 1 seedless cucumber, scored and thinly sliced

Instructions

  • Put lamb in a shallow dish or resealable plastic bag. Combine garlic, ginger, 1 teaspoon chili paste, 2 tablespoons hoisin sauce, sherry, soy sauce and sesame oil, mixing well. Pour over lamb and marinate overnight or about 8-10 hours in refrigerator, turning a few times.

  • Combine mayonnaise, sugar and remaining chili paste and hoisin sauce, and mix well. Refrigerate until needed.

  • Preheat grill. Grill lamb until medium-rare, about 7 minutes per side. Set lamb aside. Lightly toast muffin halves. Thinly slice lamb. Generously spread hoisin mayonnaise on muffin halves, top lavishly with sliced lamb and cucumber. Serve immediately.

ASIAN LAMB SANDWICHES