INGREDIENTS:
Butterflied Marinated Lamb Leg
MARINADE:
1 large butterflied lamb leg
6 small/medium new potatoes (washed)
4 tbs sour cream
2 tbs chopped chives
2 tsp mild paprika
1 tbs peanut oil
200g fresh white and/or green beans
1 bunch baby carrots
2 cloves garlic crushed
2 tbs grated orange rind
½ tbs fresh coriander chopped
½ cup soy sauce
¾ cup teriyaki sauce
½ cup dry sherry
½ cup tomato sauce
2 cloves crushed garlic
2 tbs grated ginger
3 spring onions chopped finely
2 red chillies chopped finely
Combine all marinade ingredients together in a bowl.
Place lamb in a sealable marinating dish. Pour over the marinade, seal the dish and marinade for 24 hours. Turn every 4 or 5 hours.
Remove lamb and reserve marinade. Separate half for basting the lamb as it cooks.
Heat some oil on your BBQ hotplate and sear the lamb over very high heat on both sides until brown all over. Remove and rest. Close down centre jets, and close the BBQ lid. Heat to approximately 190 degrees. Arrange lamb flat in a large disposable foil tray. Place in BBQ on hot plate side, but toward the centre. Cook for 1½ hours turning occasionally and basting with the reserved marinade. Remove and cover with foil to rest for 10 minutes. Carve into medium slices, which should be dark and charred on the outside and slightly pink on the inside. Cover until ready to serve.
About ½ an hour after the lamb goes on, wrap each potato in foil and cook in a 180 degree oven for ¾ of an hour - dependant on potato size.
Strain the remaining half of the marinade and reduce by ¾ over a medium/high heat until quite thick. Keep warm.
In a bamboo steamer, steam the carrots for 10 minutes, and then add the beans and steam for a further 10 minutes. Heat the peanut oil in a non stick frypan or wok. Add the beans and carrots, along with the garlic and cook until tender.
Peel the foil off the potatoes and cut a cross in the top of each one. Open them up and spoon in the sour cream, sprinkle with chopped chives. Place on serving plates. Add the carrots and beans and garnish with the orange rind and coriander.
Serve slices of the lamb onto each plate and drizzle with reduced marinade.
Serves up to six quite easily.
GET YOUR BUTCHER TO BUTTERFLY THE LAMB FOR YOU.
STICK TO THE MARINADE TIME ALLOWED, AND USE THE REDUCED MARINADE IN THE RECIPE AS A GARNISH RATHER THAN AS A SAUCE.
UNUSUAL MIX OF ASIAN FLAVOURS, SUNDAY ROAST, AND MEAT & THREE VEG: TASTES PRETTY GOOD THOUGH!
“THE MARINADE WILL SEND THE LAMB CHARRED ON THE OUTSIDE AND IT SHOULD STILL BE PINK ON THE INSIDE ”
Some work here - but all very simple stuff.