Barbecued Lamb, Korean Style

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    Barbecued Lamb, Korean Style

    Barbecued Lamb, Korean Style

    (29)
    8hours40min


    28 people made this

    If you like Korean short ribs, you will love this barbecued lamb recipe. You can also use the marinade on ribs, steak or pork. Good with flatbread.

    Ingredients
    Serves: 10 

    • 160ml hoisin sauce
    • 90ml rice vinegar
    • 6 spring onions, thinly sliced
    • 4 tablespoons soy sauce
    • 4 tablespoons crushed garlic
    • 2 tablespoons honey
    • 1/2 teaspoon sesame oil
    • 1 tablespoon toasted sesame seeds
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon freshly ground black pepper
    • 2.5kg boneless butterflied leg of lamb

    Directions
    Preparation:10min  ›  Cook:30min  ›  Extra time:8hours marinating  ›  Ready in:8hours40min 

    1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
    2. Preheat your barbecue for high heat.
    3. Oil the cooking grate. Place lamb on the grate and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 degrees C, or to desired doneness.
    4. Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.
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    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (29)

    by
    35

    I've made this recipe several times and people beg for the recipe. I have little dishes filled with hot chile sauce, green onion, peanut sauce, or anything that I think might be good in the wrap. I try to have butter lettuce or romaine to wrap the small pieces of beef in. It's such a fun thing to do for a party. People are amazed how good it is! Thanks for putting this recipe in!  -  23 Jul 2002  (Review from Allrecipes USA and Canada)

    by
    27

    A Mother's Day success for all nineteen of us. We rolled the thinly sliced lamb in tortillas along with chopped tomatoes, thinly sliced onions, and tzatziki sauce. Not only did I get rave reviews (even from the grandchildren) but the smells coming from the barbecue tantalized the neighbors too. Sure wish there were leftovers, but not a scrap was left. And that's the best review of all!  -  11 May 2003  (Review from Allrecipes USA and Canada)

    by
    24

    THIS HAPPENS TO BE ONE OF THE BEST MARINADES FOR BEEF OR LAMB THAT WE HAVE TASTED. YOU MUST MARINADE AT LEAST THE 8 HRS,BUT OVERNIGHT IS BEST.  -  20 May 2003  (Review from Allrecipes USA and Canada)

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