Korean-Inspired Barbecued Butterflied Leg of Lamb

    (31)
    8 hours 30 mins

    Inspired by the Korean beef 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 (which is also good on ribs, steak or pork) and marinate overnight. Barbecue the meat to your taste and then slice to serve. We like it wrapped in flour tortillas or Lebanese bread with chopped lettuce.


    27 people made this

    Ingredients
    Serves: 10 

    • 160 ml hoisin sauce
    • 90 ml rice vinegar
    • 50 g minced green onions
    • 60 ml mushroom soy sauce
    • 35 g minced garlic
    • 30 ml honey
    • 3 ml sesame oil
    • 9 g toasted sesame seeds
    • 1 g ground white pepper
    • 1 g freshly ground black pepper
    • 2240 g boneless butterflied leg of lamb

    Directions
    Prep:8hr  ›  Cook:30min  ›  Ready in:8hr30min 

    1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, 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 your barbecue for high heat.
    3. Oil the cooking grate. Place lamb on the grate, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
    4. Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.

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    Reviews and ratings
    Global ratings:
    (31)

    Reviews in English (21)

    by
    35

    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!  -  23 Jul 2002  (Review from Allrecipes US | Canada)

    by
    27

    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!  -  11 May 2003  (Review from Allrecipes US | Canada)

    by
    24

    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.  -  20 May 2003  (Review from Allrecipes US | Canada)

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