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Asian Barbequed Butterflied Leg of Lamb

Asian Barbequed Butterflied Leg of Lamb

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Cyndi

Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce.

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat grill for high heat.
  3. 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.
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Reviews

MILKYWAY23
34
1/25/2004

I've made this recipe several times and people beg for the recipe. I have little dishes filled with hot chile sauce, green onion, peanut sauce, or anything that I think might be good in the wrap. I try to have butter lettuce or romaine to wrap the small pieces of beef in. It's such a fun thing to do for a party. People are amazed how good it is! Thanks for putting this recipe in!

AbbyNormal
23
1/25/2004

A Mother's Day success for all nineteen of us. We rolled the thinly sliced lamb in tortillas along with chopped tomatoes, thinly sliced onions, and tzatziki sauce. Not only did I get rave reviews (even from the grandchildren) but the smells coming from the barbecue tantalized the neighbors too. Sure wish there were leftovers, but not a scrap was left. And that's the best review of all!

SUSUMILLER
22
1/25/2004

THIS HAPPENS TO BE ONE OF THE BEST MARINADES FOR BEEF OR LAMB THAT WE HAVE TASTED. YOU MUST MARINADE AT LEAST THE 8 HRS,BUT OVERNIGHT IS BEST.