Asian Aromatic BBQ Summer Lamb with Tangy Sesame Salad! | DonalSkehan.com, Because BBQ can be so much more than just burgers!
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Asian Aromatic BBQ Summer Lamb with Tangy Sesame Salad!

September 12

If you’ve never BBQ’d lamb before you are totally missing out on one of my favourite flavours. It works particularly well with the smokeyness the BBQ gives and the addition here of lots of wonderful Asian ingredients really heightens that flavour.  Lamb also BBQ’s equally well with a simple studding of rosemary and garlic.



  • serves Serves 6
  • time 60 mins + marinade time


  1. 1. Place all the ingredients for the lamb into a large resealable bag and seal. Give it a good shake so that everything is combined and the lamb is completely covered in the dark mixture. Place in the fridge to marinate for 2-6 hours.
  2. 2. Prepare the dressing for the tangy salad by whisking together in a large salad bowl, the sesame oil, soy sauce, fish sauce, rice wine vinegar, honey and sesame seeds. When you are ready to serve add in the cabbage, carrots and cucumber and toss to coat completely.
  3. 3. Remove the lamb bag from the fridge about 40 minutes before you are ready to cook it. Thread two large metal skewers across the lamb to make it easier to transfer to the BBQ and also to turn.
  4. 4. To cook the lamb on a gas BBQ, bring the BBQ to a high heat to start and sear the lamb on either side for about 4 minutes, then turn the heat right down low cover with a lid and cook for about 40 minutes until a meat thermometer registers 130˚F (for medium rare), turning the meat halfway through the cooking time.
  5. 5. To cook on a charcoal BBQ prepare the grill by placing a double layer of coals on one side of the BBQ and a single layer on the other. This way you can sear the lamb on one side and then move it to the side with the single layer to cook for the longer cooking time. Follow the same cooking times and temperatures. If the lamb blackens too much simply place it on a sheet of tin foil.
  6. 6. When the lamb is cooked, transfer to a chopping board with grooves to catch the juices, cover with tin foil and allow to rest for about 5 minutes. While it's resting combine all the salad ingredients together. Slice the lamb thinly and serve with the tangy salad.


For the lamb:

2kg leg of Irish lamb butterflied

4 cloves of garlic, finely minced

1 thumbsized piece of ginger

4 spring onions, finely sliced

2 tbsp of honey

2 tbsp of sunflower oil

3 tbsp of rice wine vinegar

3 tbsp of oyster sauce

5 tbsp of dark soy sauce

3 tsp of sesame oil

For the tangy salad:

1 Chinese cabbage, finely shredded

3 carrots, grated

1 cucumber, finely sliced

3 spring onions, finely sliced

1 tsp of sesame oil

1 tbsp of soy sauce

1 tbsp of fish sauce

1 tbsp of rice wine vinegar

1 tbsp of honey

3 tbsp of sesame seeds, toasted


You'll Need