Asian Barbequed Butterflied Leg of Lamb17 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 9 hr
“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.” - by Cyndi
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 325 cal
- 17.7 g
- 13.3 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 ..." See moretry 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!"
"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 (e..." See moreven 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!"
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