Asian Barbequed Butterflied Leg of Lamb Recipe -
Asian Barbequed Butterflied Leg of Lamb Recipe
  • READY IN 9 hr

Asian Barbequed Butterflied Leg of Lamb

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    9 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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!

Most Helpful Critical Review
Jan 25, 2004

I say YUM!


25 Ratings

Jan 25, 2004

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!

Jan 25, 2004


Dec 30, 2009

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!

Dec 10, 2008

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!

Jun 27, 2005

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, Scotland.

Aug 23, 2004

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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