This recipe takes lamb and your taste buds on a Korean taste vacation! A simple wet rub made with Weber Seasoning Rubs is ready in no time. You can make this for 2 or 20. This recipe uses a portion of the lamb that was cut from a larger boneless leg lamb.

Serves 4

For the Lamb – Ingredients:

  • 1-1/2 pounds leg of lamb cut into 1 inch chunks (yields about 6 per skewer)
  • 2 tablespoons Weber KC BBQ Rub
  • 2 tablespoons Weber Honey Garlic Rub
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

In a small bowl, combine KC BBQ Rub and Honey Garlic Rub. In a medium mixing bowl, toss lamb chunks in soy sauce and sesame oil. Add spice rub mixture and toss to coat evenly. Cover bowl and refrigerate at least 4 hours, or up to overnight.

For Korean BBQ sauce – Ingredients:

  • 1 cup soy sauce (regular or reduced sodium)
  • 3/4 cup brown sugar
  • 1 tablespoon Weber KC BBQ Rub
  • 1 tablespoon Weber Honey Garlic Rub
  • 1-1/2 teaspoons Tone’s Ground Ginger
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce
  • 1-2 tablespoons corn starch/water slurry

Directions:

In a small saucepan, combine all ingredients (except the cornstarch slurry) and bring to a boil. Reduce heat to low simmer, add slurry, and whisk. Simmer until thickened. It’s best to taste before serving. If too salty, start with adding water a tablespoon at a time. Continue to simmer until sauce thickens back up. You can also add a splash or two of lime juice or vinegar. Kick up the heat with some more sriracha. Just add a bit at a time and taste as you go.

Remove lamb from fridge and let sit for about 30 minutes while preheating grill to medium high. While lamb is coming to room temperature, soak wooden in skewers in water (to prevent burning on the grill). Lightly oil grill grate right before putting kabobs on grill. Grill kabobs, rotating to char lamb on all sides, about 1-2 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before serving.

Serving ideas: Plate family style atop a bed of cilantro rice or Asian inspired orzo. Sauteed teriyaki asparagus sprinkled with sesame seeds would add great flavor and color to the dish. Before serving, drizzle sauce over the lamb and serve the remaining sauce in a dipping bowl. Garnish platter with fresh chopped cilantro and lime wedges.

Share

- YDP