1 butterflied leg of lamb, trimmed of excess fat
1 -thumb' of ginger, thinly sliced
6 cloves garlic
Zest and juice of 1 lemon
2 tablespoons Chang's Light Soy Sauce
2 tablespoons Chang's Oyster Sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon sea salt
2 tablespoons Dijon mustard
4 tablespoons neutral oil
Combine all ingredients except the lamb in a food processor and blend to a thin paste.
Cover the lamb with the mixture and marinate, covered in the fridge for 4-12 hours. Bring back to room temperature and cook on the flat grill over medium/high heat for 10-15 minutes either side, basting with any remaining marinade until the last 5 minutes of cooking.
Allow to rest for ten minutes loosely covered with foil and serve with steamed Chinese green vegetables.