Ingredients:

  • 1 lb (450g) lamb shoulder or leg, boneless, trimmed of excess fat
  • 1/4 cup (60ml) hoisin sauce
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon (15ml) sesame oil
  • 4 whole grain or ciabatta rolls
  • 1 cup (150g) shredded cabbage
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • Fresh cilantro leaves, for garnish
  • Sriracha or chili sauce (optional)

Instructions:

  1. In a mixing bowl, whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil.
  2. Slice the lamb into manageable strips or chunks. Combine lamb with marinade, cover, and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  3. Heat the grill to medium-high heat. If using a grill pan, preheat it on medium.
  4. Remove lamb from marinade and shake off excess. Grill lamb for 10-12 minutes, turning occasionally, until nicely charred and cooked to medium (internal temperature of 145°F or 63°C).
  5. While the lamb is grilling, lightly toast the rolls on the grill for added texture.
  6. Layer shredded cabbage, carrots, and cucumber on the bottom half of the toast rolls. Top with grilled lamb, cilantro, and drizzle with Sriracha if desired. Close the sandwich with the top roll and serve immediately.