Barbecued Asian Butterflied Leg Of Lamb Complete Recipe & Method

 About Recipe: 

As this recipe does take quite a bit of time to prepare this is the kind of meal you should be serving at a barbecue for a special occasion such as a wedding anniversary celebration.

 Ingredients: 

1. 2.26Kg Boneless Butterflied Leg Of Lamb (Ask your butcher to prepare
2. the meat for you)
3. 75ml Hoisin Sauce
4. 6 Tablespoons Rice Vinegar
5. 64gram Minced Green Onions
6. 50ml Mushroom Soy Sauce
7. 4 Tablespoons Minced Garlic
8. 2 Tablespoons Honey
9. ½ Teaspoon Sesame Oil
10. 1 Tablespoon Toasted Sesame Seeds
11. ½ Teaspoon Freshly Ground White Pepper
12. ½ Teaspoon Freshly Ground Black Pepper

 Instructions: 

1. Place the hoisin sauce, rice vinegar, green onions, mushroom soy sauce, honey, garlic, sesame oil, sesame seeds, white and black pepper into a resealable plastic bag and shake vigorously as this will help to ensure that all the ingredients are mixed together properly.

2. Once you have made the marinade now place the leg of lamb into the bag also and seal it and move the bag around to ensure that all the meat is coated in the marinade. After doing this you should place the bag in the refrigerator for at least 8 hours. But it is best to leave it in the bag in the refrigerator overnight.

3. Whilst the barbecue is heating up you should now remove the meat from the refrigerator and leave it in the bag until the barbecue is hot enough to cook the meat on it.

4. Before placing the meat on the grill brush some oil over its surface and then place the lamb on top. Any marinade left over should be discarded.

5. You should be looking to cook each side for of the meat for around 15 minutes or until you feel it done to the way you enjoy eating lamb. If you are unsure if the lamb is ready and you have a meat thermometer then insert this to check the internal temperature. The meat should be ready when the internal temperature has reached 145 degrees Fahrenheit.

6. As soon as the lamb is cooked remove from the heat and place on a clean plate and allow it to rest for 20 minutes, remembering to keep it covered whilst resting. Then slice and serve.

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