Start this recipe from "Weber's Real Grilling Cookbook" as soon as you get home from work.
Put together a salad, pour yourself a beer and wait while the lamb soaks in all those tasty flavors and the temperature outside cools off a bit.
Afterall, you want to barbecue the lamb, not yourself.
Yield: 4 to 6 servings
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1/3 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes (optional)
1 boneless leg of lamb, about 2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes
3 red or yellow bell peppers, cut into 1-inch squares
To make the marinade: In a medium bowl, whisk hoisin sauce through red pepper flakes.
Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally. Allow the lamb to stand at room temperature for 20 to 30 minutes before grilling.
Remove the lamb from the bag and discard the marinade. Skewer the lamb alternately with the bell pepper squares. Grill the skewers over Direct Medium heat until cooked to desired doneness, about 8 minutes for medium-rare, turning occasionally. Serve warm.
-- Emily Simnitt