Grilled Chinese Butterflied Leg of Lamb Recipe

butterflied leg of lamb

Grilled Chinese Butterflied Leg of Lamb Recipe

For this Butterflied leg of lamb recipe, you'll have to ask your butcher to bone and butterfly your leg of lamb for need to tie it up, you'll be grillin.


  • 1/2 cup Hoisin sauce
  • 1/3 cup finely minced scallions green and white parts
  • 3 tablespoons Asian-style sesame oil
  • 3 tablespoons well-aged Chinese dark Chinkiang Vinegar or balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • Sprigs of mint or cilantro.


  • Whisk marinade ingredients in small bowl until smooth.
  • Place lamb in large resealable plastic bag, pour in marinade, seal bag tightly, toss to coat meat and refrigerate 6 hours or overnight (or as long as 2 days), turning occasionally. Allow lamb to sit at room temperature 1 hour before cooking.
  • Lightly coat grill or broiler with non-stick cooking spray and preheat to medium-high.
  • Remove meat, reserving marinade for basting and grill or broil, basting occasionally, about 15 minutes per side for medium rare.
  • Allow meat to rest about 10-15 minutes, then slice on the bias and serve hot, garnished with mint or cilantro.

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