adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky hoisin barbecued lamb shoulder
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savor a sticky, Asian-inspired barbecued lamb shoulder for summer.
Ingredients:
  • 131.25 gm soy sauce
  • 67.50 gm hoisin sauce
  • 45.00 gm lightly packed brown sugar
  • 20.00 ml sesame oil
  • 2 garlic cloves, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 62.50 ml rice wine vinegar
  • 1.5kg boned lamb shoulder (see note)
  • 6 thin green onions, trimmed, halved
  • 2 long red chillies, finely chopped
  • 125.00 ml roasted salted peanuts, chopped
  • 2 Lebanese cucumbers, thinly sliced
  • Steamed rice, to serve
Instructions:
  • Mix soy sauce, hoisin sauce, sugar, oil, garlic, ginger, and 2 tablespoons of vinegar in a large shallow glass or ceramic dish. Add lamb and coat it in the mixture. Cover and refrigerate for at least 3 hours, or ideally overnight.
  • Preheat a barbecue chargrill with hood on medium-low. Drain lamb, keeping the marinade. Grill lamb fat-side down for 15 minutes. Flip lamb and cook with the hood closed for 30-35 minutes for medium, or adjust to your preference. Transfer to a plate, cover with foil, and let it rest for 10 minutes before serving.
  • While the reserved marinade is being placed in a small saucepan over medium-high heat, bring it to a boil. Once boiling, reduce the heat to low and allow it to simmer for 5 minutes or until slightly thickened. Strain the sauce into a small jug. Heat a barbecue chargrill to medium heat. Cook the onions for 3 to 4 minutes, turning occasionally, until they turn golden. Thinly slice the lamb and sprinkle it with the cooked onions, chili, and peanuts.
  • Combine the cucumber with the remaining vinegar in a bowl. Serve the lamb alongside the cucumber mixture, reserved marinade, and steamed rice.

Similar Recipes