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Asian marinated butterflied lamb


  • To make the marinade, whisk the spring onions, ginger and garlic with the soy, dry sherry, sesame oil, sugar and quite a bit of ground pepper.
  • Then pour most of the marinade over the lamb, rub in well using your hands and refrigerate for about 2 hours.
  • When ready, cook the lamb on a preheated covered BBQ for 30-40 mins, brushing generously with the marinade as you do so. Rest briefly, before slicing. 
  • Then reduce the remaining marinade in a pot. 
  • To make the salad, toss the witloof, radicchio and walnuts with olive oil and balsamic to taste. 
  • Serve the sliced lamb with the sauce spooned over the top and the salad on the side.


  • 1 bunch spring (green) onions, finely sliced
  • 2 good knobs fresh ginger, grated
  • 4 garlic cloves, crushed
  • 200 ml soy sauce
  • 200 ml dry sherry
  • 100 ml sesame oil
  • 1 tbsp sugar
  • freshly ground pepper
  • 1 butterflied leg of lamb
  • 2 witlof (chicory) leaves, separated
  • 2 radicchio, leaves separated & cut in half if needed
  • ½ cup toasted walnuts
  • olive oil
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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