Recipe by Cyndi
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced green onions
mushroom soy sauce
toasted sesame seeds
ground white pepper
freshly ground black pepper
1 (5 pound)
boneless butterflied leg of lamb
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!
I say YUM!
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!
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.
I've already reviewed this before but have to again because I've now made this dish at least 50 times and it never fails to impress. No need to change a single thing but suggest always marinading in XL clip-lock plastic bags rather than a covered dish, giving the bag a squish to spread the marinade and turn every 6-8 hours , and always marinade it for 36 hours .. And to those who leave the bbq lid open, no need but you must always check and turn as a little bit of char is necessary to make this dish oh so special... ENJOY!
We really enjoyed this recipe! The marinade was excellent and our four childeren loved it. We will definately try it again! Thanks for the suggestion about the flatbread and sauces.
We made this again the day after Thanksgiving 2008 and served buffet style with other left-overs. We still had Turkey left but no Lamb! Best Lamb recipe we have ever tasted!
Everyone at our bbq thought this was magnificent.
Will certainly be using this one again.
Also worked well with the venison steaks we had.
Thanks Cyndi, from Mike, Glasgow, Scotland.
This is an outstanding recipe. The marinade is delicious. I marinated the lamb leg for 24 hours and cooked it on the grill. It was out of this world. I would make it again in a heartbeat!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Barbequed Butterflied Leg of Lamb
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 159
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An impressive roasted leg of lamb served with a rich balsamic-fig sauce.
See how to season and roast a juicy, tender leg of lamb.
See how to make a simple, sensational roast leg of lamb.