Barbecued Lamb Shoulder Jingisukan Recipe – Japanese Special
Jingisukan (or Genghis Khan) is a specialty dish from the northern island of Japan, Hokkaido. It is a barbecue of grilled mutton or lamb and vegetables, eaten with soy based sauce that is slightly sweet and sour.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Barbecued Lamb Shoulder Jingisukan Ingredients :
- ¼Kent pumpkin, peeled, seeded and cut into thin wedges
- ¼head green cabbage, cut into wedges
- 2green capsicums, sliced
- 125 gbeansprouts, washed
- 1brown onion, cut into rings
- 60 ml (¼ cup)vegetable oil
- 1.5 kg boneless lamb shoulder roast
- Genghis Khan sauce (makes extra)
- 2 tbspsake
- 2 tbsprice vinegar
- 2 tbsp honey
- 125 ml (½ cup)soy sauce
- 1Granny Smith apple, peeled, cored and roughly chopped
- ½brown onion, roughly chopped
- 1 cmpiece ginger, peeled2 tbsp sugar
- 2garlic cloves
- 1 tspchilli powder
- salt and ground black pepper, to season
How To Make Barbecued Lamb Shoulder Jingisukan
For the Genghis Khan sauce, put all the ingredients into a blender and blend into a puree. Refrigerate overnight.
Preheat the barbecue hotplate until very hot. Brush the vegetables with the oil and place on the grill. Cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate.
Untie the lamb and cut into ½ cm thick slices. Grill the lamb until cooked to your liking and place on top of the vegetables, allowing the resting juices of the meat to drip onto the vegetables. Serve with the sauce.
Recipe Notes :
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
