Compliments of David’s Restaurants

Asian BBQ Lamb Steam Bun


Yield: 8 buns



For Marinade
½ C Coffee
½ C Japanese soy sauce
¼ C Sesame oil
1 T Fresh chopped ginger
1 T Chopped fresh garlic
1 Scallion, Minced
½ t Red pepper flakes
½ T fresh black pepper
1 T Cilantro, Minced
¼ C. Honey

For BBQ Sauce
½  C Hoisin Sauce
½  C Ketchup
8 Asian fresh buns
1 lb. lamb sirloin or lamb top round

For Napa Cabbage Slaw
3 C Shredded Napa cabbage
2 T Cilantro, roughly chopped
2 T Scallions, minced
2 T Red pepper, fine julienne
4 T Rice wine vinegar
1 t Salt, kosher or sea
2 t Sugar
Black pepper, pinch
1 t Sesame oil

Method of Preparation:

For marinade

  1. Combine all marinade ingredients in a mixing bowl
  2. Reserve half of the mixture for marinade
  3. Slice lamb roast into ¾” thick “Steaks”
  4. Cover with marinade and rest at least 2 hours before cooking

For BBQ sauce
Combine reserved half of mixture from above with the hoisin and ketchup

For Napa cabbage slaw
Combine all ingredients in bowl and serve within 10 minutes

Prepare steam buns

  1. While steaming buns in an Asian steamer grill marinated lamb “steaks” until medium rare
  2. Rest steaks and then slice thin. Place lamb in hot steamed buns, cover with BBQ sauce and top with Napa cabbage slaw.



This recipe is for personal use and enjoyment only.