Sticky hoisin braaied lamb shoulder
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup lightly packed brown sugar
1 tablespoon sesame oil
2 garlic cloves, finely chopped
2cm piece fresh ginger, finely grated
1/4 cup rice wine vinegar
1.5kg boned lamb shoulder (see note)
6 thin green onions, trimmed, halved
2 long red chillies, finely chopped
1/2 cup roasted salted peanuts, chopped
2 Lebanese cucumbers, thinly sliced
Steamed rice, to serve
Combine soy sauce, hoisin sauce, sugar, oil, garlic, ginger and 2 tablespoons vinegar in a large shallow glass or ceramic dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 3 hours or overnight, if time permits.
Preheat a braai chargrill (with hood) on medium-low. Drain lamb, reserving marinade. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with braai hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
Meanwhile, place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly. Strain into a small jug. Heat barbecue chargrill on medium. Cook onions, turning, for 3 to 4 minutes or until golden. Thinly slice lamb. Sprinkle lamb with onion, chilli and peanuts.
Toss cucumber in a bowl with remaining vinegar. Serve lamb with cucumber mixture and steamed rice.