Asian Barbequed Butterflied Leg of Lamb
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless 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.
Golden Layers® Fresh Apple Cobbler
6 cups sliced peeled tart apples (4 to 6 medium)
1/2 cup granulated sugar
1/2 cup dried cherries
1/4 cup water1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated flaky original biscuits
1/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Heat oven to 375°F. In 4-quart saucepan, heat apples, granulated sugar, dried cherries, water, cornstarch, lemon juice and cinnamon to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cover pan and cook 10 to 15 minutes, stirring frequently, until apples are starting to soften. Pour into ungreased 13×9-inch glass baking dish. Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter. In small bowl, mix oats, pecans, brown sugar, flour and 1/4 teaspoon cinnamon; add to biscuit pieces. Toss gently, breaking apart any biscuit pieces. Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits. Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly.
