Barbecued Leg of Lamb
What you’ll need
Ingredients
- 2kg Leg of lamb, butterflied and bone removed
- Salt and pepper (season to taste)
Marinade
- 3 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
- 4 Tbsp Lee Kum Kee (Professional) Premium Light Soy Sauce
- 2 Tbsp Maple syrup
- 4 Cloves garlic, finely minced
- 4 Spring onions, finely sliced
- 2 Tbsp Sunflower oil
Made with
Lee Kum Kee products
How to make it
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Rub the marinade over the lamb and place in the fridge to marinade for at least 2 hours.
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Preheat your oven to 200 ̊C. Roast the lamb on a baking tray for 30 minutes. Take the lamb out of the baking tray and place it on the preheated barbecue to grill for 10–15 minutes.
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Let the lamb rest for 10 minutes before slicing. Meanwhile, add your chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.