Authentic Asian Sauces
Barbecue Leg of Lamb
What You Will Need
Ingredients
- 2kg leg of lamb, deboned and butterflied
- Salt and pepper, season to taste
Marinade
- 4 tbsp Lee Kum Kee Premium Dark 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
Sauce Mix
- 150g Greek yoghurt
- 1 bunch fresh coriander, chopped
- 1 lime, juice and zest
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 for at least 2 hours.
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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.
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Let the lamb rest for 10 minutes, then slice.
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Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.