Spicy Butterflied Leg of Lamb (Low Fat)
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Spicy Marinade
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon szechwan chili sauce (or any other hot spicy sauce, may use more to taste)
- 1⁄8 teaspoon crushed red pepper flakes
- 1 inch gingerroot, peeled and chopped
- 1 tablespoon garlic, minced (about 3-4 large)
-
Lamb
- 2 lbs leg of lamb, butterflied, trimmed of all visible fat
directions
- Marinade: Combine hoisin sauce, oyster sauce, soy sauce, rice wine, Chili sauce, red pepper, ginger and garlic in a zip lock bag. Note: Use 2 T of soy sauce if it is low sodium.
- Marinate several hours or overnight, turning lamb at least once. Can marinate up to 3 days for a more intense flavour.
- To grill: Preheat grill. Sear lamb for 1 minute on each side. Cover grill and cook 25 - 30 minutes or until meat thermometer registers 150°F rare or 160°F, turning lamb every 8 minutes.
- Allow lamb to sit for 5 minutes before carving.
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