Barbecued Butterflied Leg of Lamb with Asian Flavours

Prep: 15 minutes

Marinate: 2 hours

Cook: 30 minutes

Serves: 12

Difficulty:

Cuisine:

Saved:

363

Recipe by: Kikkoman

Marinate lamb for 4-6 hours or overnight in refrigerator for a deeper flavour.

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Barbecued Butterflied Leg of Lamb with Asian Flavours

Ingredients:

2 kg leg lamb, boned, butterflied and trimmed of fat (see note)

1 cup (250mL) Kikkoman Roasted Garlic Marinade & Stir Fry Sauce

3 tablespoons (60mL) rice vinegar

1/2 tablespoon (10mL) olive oil

Juice 1 lemon

1 tablespoon (20mL)ginger, grated

1/2 cup onion, finely chopped

1 teaspoon chilli flakes

Extra 1/2 cup Roasted Garlic Marinade & Stir Fry Sauce for serving

Method:

For the marinade, combine the rice vinegar, olive oil, lemon juice, Kikkoman Roasted Garlic Marinade & Stir Sauce, ginger, onion and chilli flakes and mix to combine
Place lamb in a large, flat non-metallic dish and pour over the marinade, turning to coat. Cover with plastic wrap and place in refrigerator for 2 hours to marinate, turning once
Pre-heat barbecue grill on moderately high heat. Remove lamb from refrigerator and pat dry with paper towels to help prevent burning. Reserve marinade
Cook lamb for 10-12 minutes each side, or until cooked to your liking, basting from time to time with the reserved marinade
Transfer meat to a carving board and allow it to rest for 15 minutes before slicing
Place half a cup of Roasted Garlic Marinade in a small jug and serve separately

Tips & Hints:

Note: Your butcher will do this for you. Make sure most of the fat is removed, otherwise it may burn. Marinade can be made the day before and refrigerated until needed. Marinate lamb for 4-6 hours or overnight in refrigerator for a deeper flavour.