December 9, 2012 by twodogjam
I found this recipe in a 1998 issue of the Good Taste Magazine and its become the only way I cook lamb on the barbecue. Although I tell a lie….it’s my son who cooks on the BBQ, but I prepare the marinade! I’ve passed this recipe on every time I’ve cooked this dish for friends. And another recipe where you can prepare in advance, and then sit back and let the marinade do its wonders. It also helps if you have a friendly butcher who can butterfly the lamb and remove any excess fat for you. No photo for this one…it never hangs around long enough for a photo!
- ½ cup of peanut oil
- ½ cup of sweet soy sauce
- ½ cup of sweet chilli sauce
- 5 garlic cloves, crushed
- 6cm piece of fresh ginger, peeled and grated
- 2x 1.2kg boned and butterflied legs of lamb, trimmed of excess fat
- Salt and freshly ground pepper
- Peanut oil, for greasing
Combine the oil, soy sauce, chilli sauce, garlic and ginger in a large and wide glass bowl.
Place the first butterflied leg of lamb in the marinade and turn the lamb over several times to cover completely with the marinade. Easiest to do this with your hands. Add the second butterflied leg of lamb and again turn over so that well coated in marinade. Cover the bowl with cling wrap and leave in the fridge overnight or at least six hours.
Remove the lamb from the fridge at least 30 minutes before ready to cook to bring the meat back up to room temperature.
Brush the barbeque with the peanut oil and preheat on a high setting. Remove the lamb from the marinade and drain off most of the marinade before putting the lamb onto the barbeque. Seal both sides of the lamb on a high heat and then reduce the heat to low and cook for about 40 minutes, basting regularly with the remaining marinade, and turning ever so often. When cooked to your liking, remove the lamb from the heat and place on a warmed plate, cover with alfoil and leave to rest before carving.