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Sticky Chinese barbecue lamb

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With just 15 minutes prep, this Sticky Chinese barbecue lamb makes for a deliciously easy main. Try marinating the lamb overnight for an extra rich flavour.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, (+ 20 mins resting time)
Sticky Chinese barbecue lamb


  • ⅓ cup (95g) hoisin sauce
  • 2 tbs soy sauce
  • 1 tsp Chinese five spice
  • 3 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 2.6kg Coles Australian Lamb Whole Leg Roast
  • 2 brown onions, quartered
  • ½ cup coriander sprigs
  • Steamed jasmine rice, to serve
  • Steamed Chinese broccoli, to serve
  • Sliced red chilli, 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 medium. Alternatively, preheat oven to 200°C.
  2. Step 2

    Combine hoisin sauce, soy sauce, Chinese five spice, garlic, ginger and 2 tbsp of water in a jug. Score lamb at 1cm intervals. Rub half the mixture all over lamb. Place onion in a disposable baking dish. Top with lamb. Cover with foil. Bake in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins, brushing with remaining hoisin mixture every 15 mins for the last hour, for medium or until cooked to your liking.
  3. Step 3

    Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest. Top lamb with coriander. Serve with rice, broccoli and chilli.