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Give lamb the flavours of Asia with our Barbecued Satay Lamb recipe. It's quick and easy to prepare too.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
Barbecued satay lamb


  • ⅔ cup (160ml) satay marinade
  • 2 tsp Chinese five spice
  • 2 x 500g Coles Australian Mini Lamb Roasts
  • 1 large brown onion, cut into wedges
  • Steamed sugar snap peas, to serve
  • Coles Brand Coleslaw Mix, to serve
  • Steamed rice, to serve
  • Sliced spring onion, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on high. (Alternatively, preheat oven to 230°C.)
  2. Step 2

    Combine marinade and Chinese five spice in a small bowl. Add lamb and turn to coat well. Place onion in the base of a large disposable roasting tray. Top with lamb. Cook lamb, using indirect heat, in a covered barbecue for 25 mins for medium or until cooked to your liking.
  3. Step 3

    Transfer lamb to a plate and cover with foil. Set aside for 10 mins to rest. Serve lamb and onion with sugar snap peas, coleslaw, and rice topped with spring onion.