Marinated Barbecue Lamb

Marinated Barbecue Lamb


60 people made this

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.


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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