Barbecued soy and ginger lamb

  • 1 hr cooking
  • Serves 6
  • Print


Barbecued soy and ginger lamb
  • 1.5 kilogram butterflied leg of lamb
  • 3/4 cup japanese soy sauce
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoon olive oil
  • 8 centimetre piece fresh ginger, grated
  • 6 clove garlic, crushed
  • 1/3 cup (80ml) water
  • 750 gram baby new potatoes, halved
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped fresh coriander


Barbecued soy and ginger lamb
  • 1
    Trim and discard excess fat from lamb. Cut lamb into two even-sized pieces; place in a large shallow dish with combined sauce, sugar, oil, ginger and garlic. Cover; refrigerate 3 hours or overnight.
  • 2
    Drain lamb over a small bowl; reserve marinade. Cook lamb on heated oiled barbecue until browned all over. Place lamb in a disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer's instructions, about 30 minutes or until cooked as desired. Remove from barbecue. Cover; rest 10 minutes.
  • 3
    Meanwhile, make coriander potatoes. Boil, steam or microwave potato until tender; drain. Place potato in a large bowl with combined oil and coriander; toss gently to combine.
  • 4
    Bring reserved marinade and the water to the boil in a small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into a small jug.
  • 5
    Serve lamb with potato; accompany with sauce.


The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 30 minutes.

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