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!


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)