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.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time15 mins15 minutes, (+ 20 mins resting time)
(+ 20 mins resting time)
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium. Alternatively, preheat oven to 200°C.
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.
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.
