BBQ East West Lamb

Preparation time:25 minutes
Marinating time:4-12 hours


  • 1 butterflied 2 – 2.5 kilo (before bone removed)leg of lamb, trimmed of excess fat
  • 1 thumb of ginger, thinly sliced
  • 6 cloves garlic
  • Zest and juice of 1 lemon
  • 2 tbsp. Chang’s Light Soy Sauce
  • 2 tbsp.Chang’s Oyster Sauce
  • 2 tbsp.brown sugar
  • 2 tbsp.Worcestershire sauce
  • 1 tbsp.dry mustard
  • 1 tbsp.sea salt
  • 2tbsp.Dijon mustard
  • 4 tbsp.neutral oil
  • 3 bunches of bokchoy or your favourite Chinese green vegetables


  1. Combine all ingredients except the lamb in a food processor and blend to a thin paste. Be sure to use a gluten-free mustard if necessary.
  2. Cover the lamb with the mixture and marinate, covered in the fridge for 4-12 hours.
  3. Bring back to room temperature and cook on the flat grill over medium/high heat for 10-15 minutes either side, basting with any remaining marinade until the last five minutes of cooking.
  4. Allow to rest for ten minutes loosely covered with foil while steaming your bokchoy or favourite Chinese green vegetables. Slice lamb and serve combined.