Asian Barbequed Butterflied Leg of Lamb

Asian Barbequed Butterflied Leg of Lamb

18

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

9 h servings 325 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom 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 grill for high heat.
  3. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Reviews

18
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wra...

Most helpful critical review

I say YUM!

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 wra...

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 revi...

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 say YUM!

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 marinadin...

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 ...

Truly excellent! 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, ...

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!

This was a very good marinade. A nice change from the way I usually make lamb. I'm anxious to try on other cuts of meat. I'll make this again.