About this recipe: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 desired doneness. Slice to serve. We like it wrapped in flour tortillas or pitta with chopped lettuce.
5 fl oz hoisin sauce, such as Sharwood's
90ml rice vinegar
6 spring onions, minced
4 tablespoons soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
2.5kg (5 lb) boneless butterflied leg of lamb
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Method Prep:8hr › Cook:30min › Ready in:8hr30min
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.
Preheat your barbecue for high heat.
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.
Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.