Recipe

Barbecued soy and ginger lamb with coriander potatoes

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.

Nov 19, 2009 1:00pm
  • 30 mins cooking
  • 3 hrs marinating
  • Serves 6
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Photographer: Brett Stevens. Stylist: Yael Grinham

Ingredients

Barbecued soy and ginger lamb with coriander potatoes
  • 1.5 kilogram butterflied leg of lamb, trimmed
  • 3/4 cup (180ml) japanese soy sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 tablespoon olive oil
  • 45 gram fresh ginger (45g), grated
  • 6 clove garlic, crushed
  • 1/3 cup (80ml) water
Coriander potatoes
  • 750 gram baby new potatoes, quartered
  • 1 tablespoon olive oil
  • 2 tablespoon finely chopped fresh coriander

Method

Barbecued soy and ginger lamb with coriander potatoes
  • 1
    Cut lamb into two even-sized pieces; combine in large shallow dish with sauce, sugar, oil, ginger and garlic. Cover; refrigerate 3 hours or overnight.
  • 2
    Drain lamb over small bowl; reserve marinade. Cook lamb on heated oiled barbecue over low heat, covered, about 30 minutes or until cooked as desired, turning halfway through cooking time. Cover, stand 10 minutes.
  • 3
    To make coriander potatoes, boil, steam or microwave potatoes until tender; drain. Drizzle with oil; sprinkle with coriander.
  • 4
    Bring reserved marinade and the water to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato and drizzled with sauce.

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