Black Bean and Ginger Butterflied Lamb Leg
2 kg butterflied lamb leg
1 tbsp soy sauce
2 tbsp black bean sauce
1 knob ginger, grated
6 red chilli, roughly chopped
Salt and pepper
1/3 cup extra virgin olive oil or garlic oil
Into a baking dish, mix together the soy sauce, black bean sauce, ginger and chilli to make a marinade. Add the lamb, sprinkle with salt and pepper, cover with the marinade and set aside for an hour to infuse.
Cook on the BBQ to the desired degree and serve.