Sweet Black Garlic Barbecued Lamb Shoulder

Black Garlic Balsamic Lamb Should


  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup lightly packed brown sugar
  • 1 tbsp. sesame oil
  • 4 tbsp. NOLA Blends Black Garlic Infused Balsamic (2 tbsp. Reserved)
  • 2 garlic cloves, finely chopped
  • 1 tsp. piece fresh ginger, finely grated
  • 1/4 cup rice wine vinegar
  • 3lb boned lamb shoulder
  • 6 thin green onions, trimmed, halved
  • 2 long red chilis, finely chopped
  • 1/2 cup roasted salted peanuts, chopped
  • 2 Cucumbers, thinly sliced
  • Steamed rice, to serve


  1. Combine soy sauce, hoisin sauce, sugar, oil, garlic, ginger and 2 tablespoons vinegar in a large shallow glass or ceramic dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 3 hours or overnight, if time permits.
  2. Preheat a barbecue chargrill (with hood) on medium-low. Drain lamb, reserving marinade. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
  3. Meanwhile, place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until thickened slightly. Strain into a small jug. Heat barbecue chargrill on medium. Cook onions, turning, for 3 to 4 minutes or until golden. Thinly slice lamb. Sprinkle lamb with onion, chili and peanuts.
  4. Toss cucumber in a bowl with remaining vinegar. Serve lamb with cucumber mixture, reserved marinade and steamed rice.

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