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.

Cyndi
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill for high heat.

  • 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.

Nutrition Facts

324.8 calories; 27 g protein; 13.3 g carbohydrates; 92.9 mg cholesterol; 687.8 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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! Read More
(35)

Most helpful critical review

Rating: 3 stars
01/25/2004
I say YUM! Read More
(22)
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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! Read More
(35)
Rating: 5 stars
01/25/2004
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! Read More
(28)
Rating: 5 stars
01/25/2004
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. Read More
(27)
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Rating: 3 stars
01/25/2004
I say YUM! Read More
(22)
Rating: 5 stars
12/30/2009
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! Read More
(20)
Rating: 5 stars
12/11/2008
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! Read More
(17)
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Rating: 5 stars
06/27/2005
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. Read More
(15)
Rating: 3 stars
01/25/2004
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. Read More
(14)
Rating: 5 stars
01/25/2004
Fabulous change from the typical greek marinade. Read More
(13)