LEE KUM KEE
Recipes

Barbecued Leg of Lamb

Delicious barbecued lamb with maple syrup, garlic and spring onions in Lee Kum Kee Hoisin and Oyster sauce.

Ingredients

Leg of lamb, butterflied and bone removed 2kg
Salt and pepper (season to taste)

Marinade

Maple syrup  2 Tbsp
Cloves garlic, finely minced 4
Spring onions, finely sliced 4
Sunflower oil  2 Tbsp

Method

1 Rub the marinade over the lamb and place in the fridge to marinade for at least 2 hours.
2 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.
3 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.
Serves   2-4 
share on facebook
Tweet
send email
print

More Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy