Marinated Barbecue Lamb

    9 hours 5 minutes

    This is a way to prepare lamb that will please even the pickiest eaters. Instead of barbecuing a whole leg you can also cut the meat into cubes and cook it on skewers.

    79 people made this

    Serves: 8 

    • 2/3 cup (170ml) lemon juice
    • 1/2 cup (90g) brown sugar
    • 1/4 cup Dijon mustard
    • 1/4 cup (65ml) soy sauce
    • 1/4 cup (65ml) olive oil
    • 2 cloves garlic, minced
    • 1cm fresh ginger, sliced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2.5kg leg of lamb, butterflied

    Preparation:15min  ›  Cook:50min  ›  Extra time:8hours marinating  ›  Ready in:9hours5min 

    1. In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover and marinate in the refrigerator 8 hours or overnight.
    2. Preheat the barbecue for medium heat. Drain marinade and bring to a boil in a small saucepan. Reduce heat to low and simmer, whisking constantly, until slightly thickened.
    3. Lightly oil the grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides. Cool, slice and cover with the thickened marinade mixture to serve.

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    Reviews in English (69)


    I am an avowed lamb lover, but my family is not. I convinced my wife to try a lamb dish one more time, and went hunting for a recipe that *hopefully* would be palatable to both of us. Not only was I extremely happy with the flavor, but my wife said that it was wonderful! This dish truly has a gourmet flavor, and will likely please those who don't ordinarily like the taste of lamb.  -  07 Mar 2005  (Review from Allrecipes USA and Canada)


    This is truly a great recipe. I wasn't so sure it was going to taste so good when I was combining the ingredients, but the results were absolutely wonderful. I wouldn't change a thing. We've already made it three times.  -  06 Aug 2004  (Review from Allrecipes USA and Canada)


    Great recipe! Tried it with a whole leg of lamb as well as cut up and skewered as kabobs. This one is a keeper!  -  28 Jun 2004  (Review from Allrecipes USA and Canada)