Korean-Inspired Barbecued Butterflied Leg of Lamb

Ingredients

Serves: 10 

• 160 ml hoisin sauce
• 90 ml rice vinegar
• 50 g minced green onions
• 60 ml mushroom soy sauce
• 35 g minced garlic
• 30 ml honey

• 3 ml sesame oil
• 9 g toasted sesame seeds
• 1 g ground white pepper
• 1 g freshly ground black pepper
• 2240 g boneless butterflied leg of lamb

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Directions

Prep:8hr  ›  Cook:30min  ›  Ready in:8hr30min 

1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, 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 your barbecue for high heat.
3. Oil the cooking grate. Place lamb on the grate, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
4. Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.