Barbecued Lamb Shoulder Jingisukan Recipe – Japanese Special

Jingisukan (or Genghis Khan) is a regional delicacy from Hokkaido, the northern island of Japan. This dish features grilled mutton or lamb alongside vegetables, served with a mildly sweet and tangy soy-based sauce.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min

Barbecued Lamb Shoulder Jingisukan Ingredients :

  • 1/4 Kent pumpkin, peeled, seeded, and thinly sliced into wedges
  • 1/4 head green cabbage, cut into wedges
  • 2 green capsicums, sliced
  • 125g bean sprouts, washed
  • 1 brown onion, sliced into rings
  • 60ml (1/4 cup) vegetable oil
  • 1.5 kg boneless lamb shoulder roast
  • For Genghis Khan sauce (makes extra):
  • 2 tablespoons sake
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 125ml (1/2 cup) soy sauce
  • 1 Granny Smith apple, peeled, cored, and roughly chopped
  • 1/2 brown onion, roughly chopped
  • 1 cm piece of ginger, peeled
  • 2 tablespoons sugar
  • 2 garlic cloves
  • 1 teaspoon chilli powder
  • Salt and ground black pepper, to taste

How To Make Barbecued Lamb Shoulder Jingisukan

1

For the Genghis Khan sauce, combine all ingredients in a blender and blend until smooth. Refrigerate overnight.

2

Preheat the barbecue hotplate until very hot. Brush the vegetables with oil and grill until cooked to your preference. Transfer each vegetable to a warmed serving plate as they finish cooking.

3

Remove the ties from the lamb and slice into 1/2 cm thick pieces. Grill the lamb to your desired doneness and arrange on top of the grilled vegetables, allowing the meat juices to enhance the flavors. Serve with the prepared sauce.

Recipe Notes :
Oven temperatures are for conventional ovens; if using a fan-forced (convection) oven, reduce the temperature by 20°C.
We use Australian measurements: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs used are fresh unless otherwise specified, and cups are lightly packed.
Vegetables used are of medium size and peeled unless otherwise specified.
All eggs used are between 55-60 grams unless otherwise specified.