- 0:30 Prep
- 1:00 Cook
- 6 Servings
- Capable cooks
Swing into summer with this sticky Asian-style barbecued lamb shoulder.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup lightly packed brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, finely chopped
- 2cm piece fresh ginger, finely grated
- 1/4 cup rice wine vinegar
- 1.5kg boned lamb shoulder (see note)
- 6 thin green onions, trimmed, halved
- 2 long red chillies, finely chopped
- 1/2 cup roasted salted peanuts, chopped
- 2 Lebanese cucumbers, thinly sliced
- Steamed rice, to serve
Method
- Step 1Combine soy sauce, hoisin sauce, sugar, oil, garlic, ginger and 2 tablespoons vinegar in a large shallow glass or ceramic dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 3 hours or overnight, if time permits.
- Step 2Preheat a barbecue chargrill (with hood) on medium-low. Drain lamb, reserving marinade. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
- Step 3Meanwhile, place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly. Strain into a small jug. Heat barbecue chargrill on medium. Cook onions, turning, for 3 to 4 minutes or until golden. Thinly slice lamb. Sprinkle lamb with onion, chilli and peanuts.
- Step 4Toss cucumber in a bowl with remaining vinegar. Serve lamb with cucumber mixture, reserved marinade and steamed rice.
- Low carb
- Lower gi
Nutrition
3551 kj
Energy
67g
Fat Total
18g
Saturated Fat
3g
Fibre
48g
Protein
152mg
Cholesterol
1761.29mg
Sodium
12g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Ask your butcher to bone out a 2kg lamb shoulder to give you a 1.5kg piece. Leave the lamb flat (not rolled) so it cooks faster on the barbecue.
You can also cook lamb in a 200C/180C fan-forced oven for 1 hour or until cooked to your liking. Cover the lamb loosely with foil if over browning during cooking
- Author: Cathie Lonnie
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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