Barbecued Butterflied Leg of Lamb Korean-Inspired
- 160ml hoisin sauce
- 90ml rice vinegar
- 6 spring onions, thinly sliced
- 4 tablespoons soy sauce
- 4 tablespoons crushed garlic
- 2 tablespoons honey
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 2.5kg boneless butterflied leg of lamb
Prep: 10 minutes | Cook: 30 minutes | Extra time: 8 hours, marinating
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat your barbecue for high heat.
Oil the cooking grate. Place lamb on the grate and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.
Barbecued Split Prawns
12 large whole green king prawns
50 ml olive oil
2 garlic cloves
1 banana chilli
1 teaspoon finely grated lemon rind
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1. Split prawns along their backs, open up to flatten and remove the waste track. Warm olive oil over low heat. Add garlic and chilli and cook without colouring for 1 minute.
2. Remove from the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.
3. The prawns will cook very quickly, so cook flesh side down for 30 seconds and shell side down for 1 minute.
Recipe Source: betterhealth.vic.gov.au
Barbecued Chicken with Fresh Mango Salsa
- 4 (100g) skinless, boneless chicken breast fillets
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and minced
- 1 (2cm) piece fresh ginger root, minced
- 2 mangoes, peeled and diced
- 2 tablespoons cider vinegar
- 1 teaspoon white wine
- 4 tablespoons chopped fresh coriander
Prep: 10 minutes | Cook: 25 minutes
Preheat barbecue on high heat, and lightly oil cooking grate.
Rub chicken breast fillets with salt and pepper.
Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat, set aside, and keep warm.
Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute.
Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
Add the cider vinegar and white wine.
Season with salt and pepper.
Stir in coriander, and remove from heat.
Spoon frying pan mixture over the barbecued chicken to serve.