Asian Barbequed Butterflied Leg of Lamb

In a large resealable plastic bag mix hoisin sauce rice vinegar green onions mushroom 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.

Preheat grill for high heat.

Oil the grill grate. Place lamb on the grill and discard marinade. Cook 15 minutes on each side to a minimum internal temperature of 145 degrees F (63 degrees C) or to desired doneness. Transfer meat to a serving platter and allow it to rest for 20 minutes before slicing and serving.