Barbecued Butterflied Leg of Lamb with Asian Flavours

Butterflied Leg of Lamb with Asian Flavours
Recipe by: Kikkoman
Average: 4.5 (13 votes)
358 Collected
Marinate:  2 hours
Prep:  15 minutes
Cook:  30 minutes
Serves:  12

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Barbecued Butterflied Leg of Lamb with Asian Flavours
  1. 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
  2. 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
  3. Pre-heat barbecue grill on moderately high heat. Remove lamb from refrigerator and pat dry with paper towels to help prevent burning. Reserve marinade
  4. Cook lamb for 10-12 minutes each side, or until cooked to your liking, basting from time to time with the reserved marinade
  5. Transfer meat to a carving board and allow it to rest for 15 minutes before slicing
  6. 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.

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