Butterflied Leg of Lamb with Chinese Spices

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


3 kg leg of lamb, boned, butterflied, trimmed of fat
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons brown sugar
1 teaspoon anise
1/2 teaspoon cayenne
1 large fresh garlic clove, minced
1/4 cup peanut oil
1 teaspoon sesame oil


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 debone and butterfly the leg for you.