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My review
Asian Barbequed Butterflied Leg of Lamb
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."
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Ingredients
9 h servings 325 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 325 calories; 17.7 g fat; 13.3 g carbohydrates; 27 g protein; 93 mg cholesterol; 688 mg sodium. Full nutrition
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Reviews
Read all reviews 2131 Ratings
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Most helpful positive review
7/23/2002
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...
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7/23/2002
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...
5/11/2003
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...
5/20/2003
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.
5/6/2006
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...
8/2/2003
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 ...
6/27/2005
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, ...
1/19/2004
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.