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Barbecue Leg of Lamb

Serves 4

Ingredients

 

  • 2kg leg of lamb, deboned and butterflied

  • Salt and pepper, season to taste

Method

 

  1. Rub the marinade over the lamb and place in the fridge for at least 2 hours.
     

  2. Preheat oven to 200℃. Roast the lamb in a baking tray for 30 minutes. Take the lamb from the roasting tray and place it on the preheated barbecue to grill for 10-15 minutes.
     

  3. Let the lamb rest for 10 minutes, then slice.
     

  4. Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.

Marinade

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  • 4 Tbsp Lee Kum Kee Double Deluxe Soy Sauce

  • 3 Tbsp Lee Kum Kee Premium Oyster Sauce

  • 2 Tbsp maple syrup

  • 2 Tbsp sunflower oil

  • 4 spring onions, finely sliced

  • 4 cloves of garlic, finely minced

Dipping Sauce

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  • 150g Greek yoghurt

  • 1 bunch fresh coriander, chopped

  • 1 lime, juice and zest

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