Barbecued Asian Butterflied Leg Of Lamb
Tender lamb marinated in a sweet and savory Asian-style sauce, grilled to perfection.
Equipment
- Barbecue grill
- Mixing bowl
- Resealable Bag
Ingredients
- 2.26 kg lamb leg butterflied
- 75 ml hoisin sauce
- 6 tbsp rice vinegar
- 64 g green onions
- 50 ml soy sauce
- 4 tbsp garlic minced
- 2 tbsp honey
- 1/2 tsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tsp white pepper
- 1/2 tsp black pepper
Instructions
- Mix all marinade ingredients.
- Place lamb in a resealable bag.
- Add marinade and coat evenly.
- Refrigerate for at least 8 hours or overnight.
- Preheat barbecue.
- Remove lamb from marinade.
- Brush with oil.
- Grill each side for about 15 minutes.
- Cook until internal temperature reaches 145°F.
- Remove from grill and rest for 20 minutes.
- Slice and serve.
Notes & Wine Advice
Notes
Marinate overnight for best flavor. Let meat rest after cooking to retain juices. Discard used marinade for safety.Serve Tip
Serve with grilled vegetables or rice. Garnish with extra green onions or sesame seeds.Variations
Add chili flakes for a spicier marinade. Use different herbs like cilantro for freshness. Try the marinade with chicken or beef.Wine Advice
A full-bodied Shiraz pairs well with the rich lamb flavors. A Cabernet Sauvignon complements the smoky barbecue notes.Nutrition values
Calories: 520 kcal | Carbohydrates: 8 g | Protein: 45 g | Fat: 32 g | Saturated Fat: 12 g | Sodium: 680 mg | Sugar: 6 g