Asian Butterflied Lamb

I have to say my Dad is the king of butterflied lamb on the BBQ. He has the preparation and the cooking time down to a fine art. If you're ever at the beach house with him, chances are you will be entertained with a beautifully cooked butterflied lamb on his prized BBQ!

You can serve this dish with any sides. I decided to do a quick stir fry with some Asian greens for the adults. The twins opted for Mummy's beautiful potato casserole and a corn cob for their sides.

Prep 10 min // Cook 2 hrs 30 min


2 kg butterflied leg lamb

4 cloves garlic crushed

2 tsp minced ginger

2 tsp onion powder

1 tbs Chinese 5 Spice

½ cup Hoisin Sauce

3 tbs rice vinegar

1 lemon juiced

Pinch chilli flakes


  1. Combine all the marinade ingredients in a bowl and mix well.

  2. Place the lamb in a container and lightly score the thickest part of the lamb.

  3. Season well with salt and pepper then pour over the marinade and rub it into the lamb.

  4. Marinate in the fridge for at least 2 hours, turning the lamb during the marinating process - if you can.

  5. Preheat the oven to 160 degrees, remove the lamb from the fridge and let it rest to room temperature.

  6. Place the lamb into an oiled baking tray and reserve the remaining marinade. Cover the tray tightly with foil and bake in the oven for 2 hours.

  7. After 2 hours remove the foil, baste the lamb with the reserved marinade and bake for a further 30 minutes.

  8. During the last 30 minutes while the lamb is baking, place the reserved marinade in a saucepan and whisk it over a low heat until the sauce reduces.

  9. Rest the lamb for 15 minutes before carving thickly, and pour the marinade sauce over the top.

Asian Stir Fry Greens


2 cups of leafy Asian greens (I used bok choy, cabbage and spinach)

1 cup snow peas

1 cup green beans

1 tsp oil

1 tbs minced ginger

1 tbs oyster sauce

1 tbs soy sauce

1 red chilli de-seeded and diced

3 cloves garlic crushed


Place oil in a wok and when hot, saute the garlic, ginger and chilli for 1 minute.

Add the beans and snow peas and stir through well.

Add the leafy greens and toss through.

Stir in the oyster and soy sauce, cook for a further minute, then serve immediately.

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