asian marinade for lamb

Serve with warm gourmet potato salad with a mint vinaigrette or baked potatoes with a little light sour cream and topped with mint or coriander pesto.

 

ingredients
1 boned leg of lamb (ask the butcher to bone and butterfly the meat for you)

Place the lamb in a large plastic bag with:
½ cup malt vinegar
½ cup soy sauce
4-5 cloves garlic, finely chopped
4 Tbsp brown sugar
4 Tbsp sesame oil
4 tsp sweet Thai chilli sauce
ground black pepper
chopped coriander
3 tsp fresh ginger, sliced finely
 
method
Seal and leave for 2 days in the fridge. To prepare, cover with foil and barbeque 20 minutes on each side. You can use a pot to weigh the meat down so that it cooks evenly. Serve with warm gourmet potato salad with a mint vinaigrette or baked potatoes with a little light sour cream and topped with mint or coriander pesto.
 
coriander pesto:

1 ½ cups fresh coriander
2 cloves garlic
¼ cup freshly grated Parmesan
3 Tbsp pine nuts
5 Tbsp olive oil
salt and pepper

Combine the coriander, garlic, Parmesan and pine nuts in food processor or blender. Drizzle in the oil. Season.

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