Print Recipe

Butterflied Leg of Lamb with Chinese Seasonings

Serving Size: Makes 8-10 servings
Prep Time: About 10 minutes
Cook Time: 20-30 minutes

Ingredients:
3 to 4 1/2 pound leg of lamb, boned, butterflied, and trimmed of most fat
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons brown sugar
1 teaspoon anise
1/2 teaspoon cayenne
1 large fresh clove garlic, minced
1/4 cup peanut oil
1 teaspoon sesame oil
Salt to taste

Instructions:
Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and crannies are coated. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often. At its thickest point, the meat should register 145° for medium-rare – thinner parts will be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Tip: Ask the butcher to bone and butterfly the leg for you.