Asian Lamb Sandwiches



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4 pounds boneless leg of lamb, butterflied
2 cloves garlic, minced
2 teaspoons minced fresh ginger
3 teaspoons chili paste with garlic, divided
1/2 cup plus 2 tablespoons hoisin sauce, divided
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup mayonnaise
2 teaspoons sugar
6 BAYS English Muffins, split
1 seedless cucumber, scored and thinly sliced


Put lamb in a shallow dish or resealable plastic bag. Combine garlic, ginger, 1 teaspoon chili paste, 2 tablespoons hoisin sauce, sherry, soy sauce and sesame oil, mixing well. Pour over lamb and marinate overnight or about 8-10 hours in refrigerator, turning a few times.

Combine mayonnaise, sugar and remaining chili paste and hoisin sauce, and mix well. Refrigerate until needed.

Preheat grill. Grill lamb until medium-rare, about 7 minutes per side. Set lamb aside. Lightly toast muffin halves. Thinly slice lamb. Generously spread hoisin mayonnaise on muffin halves, top lavishly with sliced lamb and cucumber. Serve immediately.



Recipe Video:

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