Grilled Lamb in Black Bean Sauce

I’m always interested in thinking about different ways to use lamb and getting Kiwis thinking outside the Sunday Roast box, and Donna Hay never fails to please the palates round here! This recipe comes from her Fresh n Light magazine. The original recipe calls for a loin, but I found the butterflied leg to be just as quick and easy, and most importantly, delish!

Ingredients:

4 green onions ( I used spring onions )
Extra virgin olive oil
Salt and pepper
¼ cup black beans
2 cloves of garlic ( crushed)
2 T hoisin sauce
1 half Leelands butterflied leg
2 T oyster sauce
2 t grated ginger
1/3 cup chinese cooking wine
1 T honey
1 cup basil leaves (to serve)

Method:

Season your lamb with oil, salt and pepper, and sear on a high heat for 5-6 mins.

Place the lamb in the oven at 180 degrees in a covered dish, for approximately 20 mins, OR place on the BBQ, lid down, and make sure the heat doesn’t get too high.
Take lid off and cook a further 10 mins until you get a golden colour to the lamb. Lamb should be quite pink in the middle at this point.
While the lamb is cooking, place remaining ingredients, except the basil, into a saucepan and cook for 3-4 mins until the sauce slightly thickens.

To Serve:

Place the lamb on a serving dish, pour over sauce, and top with seared onions and basil leaves.
This is perfect served with a nutty brown rice.