For our famous BBQ on Australia Day, this is my lamb marinade recipe. In Japan, mutton BBQ in Yakiniku style is called ’Jingisukan (Genghis Khan)’ which is totally different from Mongolian mutton BBQ. What is Jinhisukan? (Wikipedia)
As mutton meat was not popular in the area I used to live, it was a restaurant dish for me, but here in Australia I often use this marinade for the lamb chops. Try this Asian flavoured lamb for your next BBQ.

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Makes

Enough for 1 to 1.5kg Lamb Meat

Ingredients

2 to 3 cloves Garlic *grated
1 piece Ginger *grated
1/4 cup Soy Sauce
2 tablespoons Mirin
1/2 Apple *grated
1 tablespoon Rice Vinegar *OR Vinegar of your choice
1 tablespoon Mixed Herbs
*Note: Mixed Herbs is a blend of Thyme, Rosemary, Marjoram, Basil, Oregano and Sage.
Chilli OR Toban Djan (Chili Bean Sauce) as required *optional

Method

1. Mix all the ingredients to make the marinade.
2. Marinate the Lamb steaks, chops or block for a few hours to overnight depending on the size and thickness of the meat.
3. Cook in Aussie BBQ style or Japanese ‘Yakiniku’ style.