In a small mix together the oil, cilantro, mint, garlic, coriander, ginger, salt and chilli powder.
Place the boneless leg of lamb into a shallow dish and then pour over the marinade you have just made.
Cover the dish with some aluminum foil and place in the refrigerator for it to then marinate for between 2 and 4 hours.
When the time comes to remove the lamb from the refrigerator you should now start heating up the barbecue.
Make sure that it is heated up to a temperature that allows you to cook the lamb on a medium to low heat.
As soon as the barbecue is ready place the leg of lamb on to the grill, which has been oiled before, and cook directly above the heat source for 20 to 30 minutes or until it has cooked to the way you like it.
Once the lamb has cooked remove from the barbecue and place on a clean plate to rest for 10 minutes before you then carve and serve it.
A nice accompaniment to this particular dish would be a fresh green bean salad and some couscous or rice.
These particular lamb chops after being removed from the marinade will need to be cooked hot and fast. A good accompaniment to serve with this particular dish would be some rice or some grilled vegetables.
Now in a bowl mix together the oil, curry powder, white vinegar, onion and garlic powder, the garam masala and salt and then pour this over the lamb chops.
It is a good to pour ½ the marinade over first then turn the chops over and pour the rest of the marinade over them.
You now need to place the dish, which you have covered over, in the refrigerator for 1 to 3 hours.
Remove them from the refrigerator at least 15 minutes before required in order to bring the meat back up to room temperature.
Whilst waiting for the chops to comeback up to room temperature now is when you should light the barbecue so it will be hot enough for you to then cook the lamb rib chops on it very quickly.
In fact you need to cook the lamb chops on the barbecue on a medium heat so the grill should sit around 4 to 6 inches above the heat source.
When it comes to cooking the lamb chops they should be cooked on each side for 4 minutes.
However before you place them on the grill make sure that you have oiled it well.
Once the chops are cooked they can be served immediately with either some chutney or a yogurt sauce.
Although this recipe requires the lamb chops to remain in the marinade for 8 hours or more it helps to make the meat much more tender. Plus helps the marinade being absorbed by the meat and so helps to bring out more of its flavor.
In a large bowl put the chunks of lamb ready for the marinade to be added to them.
To make the marinade place the mustard, vinegar, olive oil, salt, pepper, sage, rosemary and garlic and mix well together before then pouring over the lamb.
Use your hands and mix all these ingredients together to make sure that all parts of the lamb are then coated in the marinade.
Once you have done this cover the bowl over and place in the refrigerator overnight.
Whilst the barbecue is heating up you can now start to make the kebabs.
If you are using wooden skewers make sure that they have been soaking in some water for at least 30 minutes.
To make each kebab thread on pieces of meat along with some of the mushrooms, tomatoes, pineapple and cherries and then place on the lightly oiled barbecue grill to cook.
Each kebab should remain on the barbecue for around 12 minutes and you should be turning them over frequently to prevent them from burning.
It is important that whilst cooking the kebabs that you baste them with a sauce made from the melted butter, pineapple and cherry juice.
This will help to enhance the flavor not only of the lamb but the other ingredients on the kebabs.
Asian barbecued lamb is a rich and flavorful dish that transforms a simple cut of meat into a true centerpiece. This Asian barbecued lamb combines sweet, savory, and slightly tangy marinade elements, creating a bold flavor profile that works perfectly for special occasions or outdoor gatherings.
If you enjoy barbecue recipes, you can also try Air Fryer Chicken Wings for a different cooking style. For safe handling of meat and proper cooking temperatures, it’s always recommended to follow guidelines from the FDA.
Why Asian barbecued lamb is perfect for special occasions
One of the biggest strengths of this dish is its depth of flavor. The marinade blends hoisin sauce, soy sauce, garlic, and honey into a rich combination of sweet and savory notes. As the meat rests, these flavors penetrate deeply, giving the lamb a bold and well-balanced taste.
Texture is another key advantage. Butterflying the leg allows it to cook evenly on the barbecue. The outside develops a lightly charred crust, while the inside stays juicy and tender. This contrast makes every bite satisfying.
Another benefit of Asian barbecued lamb is its presentation. A butterflied leg of lamb looks impressive when served, making it ideal for celebrations such as anniversaries or gatherings with friends and family.
The marinating step is essential for success. Allowing the meat to rest in the marinade for several hours, or preferably overnight, ensures that every part of the lamb absorbs the flavors. This step makes a noticeable difference in both taste and tenderness.
This recipe is also flexible. You can adjust the marinade by increasing the sweetness, adding chili for heat, or including extra garlic for depth. These small changes allow you to tailor the dish to your preferences.
Cooking on the barbecue adds a final layer of flavor. The heat caramelizes the marinade on the surface, creating a slightly smoky taste that enhances the dish. This is what makes it stand out from oven-cooked versions.
Asian barbecued lamb delivers bold flavor, tender texture, and an impressive presentation. It is a dish that turns any barbecue into a memorable and flavorful experience.
prevents your screen from turning off”
Barbecued Asian Butterflied Leg Of Lamb
Tender lamb marinated in a sweet and savory Asian-style sauce, grilled to perfection.
With a mortar and pestle ground the garlic into a paste with the salt then the place these ingredients into a bowl with the onion, parsley, coriander, cumin, cinnamon, all spice, cayenne pepper, ginger and black pepper then to this bowl add the ground lamb meat.
Once all the above ingredients have been combined together divide it in to 28 small pieces and form them into balls.
To make the Kofta kebabs take one of the balls of meat and thread it on to the top of a wooden skewer that has been soaking in water for ½ hour.
Then very slowly start to flatten the meat down the skewer until a 2 inch oval is created.
Do this with all 28 balls of meat and then place them on a clean plate, cover and put in to the refrigerator for between 30 minutes and 12 hours.
To cook the Lamb Kofta Kebabs you need to ensure that the temperature of the barbecue is of a medium heat and the grill has been lightly oiled.
Once the barbecue has reached the right temperature place the kebabs on the grill and cook for around 6 minutes, making sure that you turn them over regularly.
Looking for a recipe that will not need much time dedicated to preparing it but will still taste absolutely wonderful after being cooked on the barbecue then you should try this recipe out.
In a large resealable bag place the vinegar, salt, pepper, garlic, onion and olive oil and shake well to ensure that all the ingredients have been combined together properly.
Then into the bag you place the chops again shake the bag vigorously as this will help to ensure that the chops have been thoroughly coated with the marinate.
Once this has been done you place the bag into the refrigerator and leave there for 2 hours.
When it comes to cooking the lamb chops you should remove them from the refrigerator whilst the barbecue is heating up.
This will ensure that they come up to room temperature ensuring that they then cook properly.
When you remove the lamb chops from the marinade to place on the lightly oiled grill if you notice any pieces of onion stuck to them leave them in place.
Then grill them until they are cooked to the level of doneness you require.
Around 3 minutes for each side should be enough for them to be medium.
Once cooked allow to rest for a short while before then serving to your guests.
These burgers really do help to make a barbecue feel even more special. You should serve the burgers in buns with a little salad and feta cheese and also a yoghurt dip.
To make the burgers you place the ground lamb and beef in to a bowl with the mint, ginger root, garlic, salt and pepper and stir together until just about combined.
Now divide the mixture up into four portions then shape them into four patties.
Set them aside.
It is best if you cover them up and place in the refrigerator until you are ready to cook them.
After making the burgers you are now ready to make the sauce.
To do this place the yogurt, lemon zest, garlic and salt into a bowl and mix well.
Place the mixture, which you have covered over, into the refrigerator until it is needed.
When it comes to cooking the lamb the barbecue should be at a medium heat and will need to be cooked on both sides for between 3 and 4 minutes each.
The best way to test to see if they are cooked through is to insert a meat thermometer and see if the temperature inside them has reached 160 degrees Fahrenheit.
Once the burgers are ready you need to prepare the buns in which the burgers will be served.
The first thing you should do is place a slice of onion and tomato on the grill and cook them until they are lightly charred on each side.
Then spread some of the yogurt sauce over the burger or ciabatta roll and then place the burger on top of this.
Then place on top of this the onion and tomato slices before some leaves of lettuce.
Then top it all off with some slices of feta cheese and the top part of the roll.
In a bowl place the sugar, ginger, cinnamon, tarragon, pepper, garlic powder and salt and mix well together.
Now take this seasoning mixture and rub well into the lamb chops on both sides then place on a place and cover.
Then place in the refrigerator for an hour.
To cook the lamb chops you must remove them from the refrigerator whilst the barbecue is heating up to bring them back up to room temperature and they need to be cooked on a high heat.
As usual brush the grill of the barbecue with some oil first before laying the chops on it.
Then cook the chops on each side for around 5 minutes or until they are cooked the way you like them.
Once they are cooked allow them to rest for a few minutes before serving with a salad and some new potatoes.
The curry, apple and raisin sauce that you use with this particular recipe helps to enhance the flavor of the lamb further. Plus adds a little bit of spice to the recipe as well.
In a saucepan place the butter, olive oil, onions and garlic and cook them over a medium heat until the onions have turned translucent.
This should take around 8 minutes to happen.
Once the onions are ready you stir in the rest of the ingredients to make the sauce and bring the mixture to the boil.
As soon as the mixture has started to boil you now need to turn the heat down and cover the saucepan and let the mixture simmer for a while.
You should check the sauce regularly and stir it also to make sure that it doesn’t stick to the saucepan.
You will know when it is ready because it will have the consistency of apple sauce and the raisins will start to break apart.
Expect this part of the process to take an hour to happen.
However if you notice the mixture is becoming thick then stir in the tablespoon of water.
Once the sauce is ready you can now go ahead and cook the lamb chops.
However before you place on the grill make sure that it has been lightly oiled and that the chops have been seasoned with some salt.
Leave them on the grill until the outside has started to turn a golden brown, which should be around 3 to 5 minutes for each side.
Of course how long you cook them for will depend on whether you want the meat to be medium rare or medium inside.
To further help test if they are ready insert a meat thermometer into the chop making sure it isn’t touching the bone and the internal temperature should have reached 145 degrees Fahrenheit.
When the lamb chops are cooked place on clean plates and in a small bowl beside them place the sauce made earlier.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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