Chinese Roast Lamb (char Siu)

Total Time: 24 hrs 35 mins Preparation Time: 24 hrs Cook Time: 35 mins

Ingredients

• 1/4 cup minced peeled ginger
• 2 tablespoons minced peeled garlic
• 1/4 cup soy sauce
• 1/3 cup granulated sugar
• 1/4 cup chinese rice wine or 1/4 cup dry sherry
• 1 tablespoon ketchup
• 1 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 2 lbs lamb shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch)
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Recipe

• 1 first day preparation:
• 2 to make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the lamb snug - or - in a ziploc plastic bag. reserve 1/4 cup of marinade for glaze. add the lamb, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
• 3 second day preparation:
• 4 preheat oven to 450°f set a pan filled with 1" water on the bottom rack.
• 5 combine the honey, 2 tbs. soy, sesame oil, and 1/4 cup lamb marinade in a small saucepan and bring to a boil. set aside.
• 6 place lamb strips on broiler pan and put on rack above water pan. roast 10 minutes.
• 7 brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°f
• 8 brush with half of remaining glaze and roast 10 minutes more.
• 9 brush with remaining glaze and turn off oven. remove from oven after 5 minutes and cool to room temperature on a rack (if using for bao; otherwise, serve it up!).