Recipe

Barbecued soy & ginger lamb with coriander potatoes

Oct 31, 2011 1:00pm
  • 40 mins cooking
  • Serves 6
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Ingredients

Barbecued soy & ginger lamb
  • 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
  • 9 centimetre piece 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 & 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
    Meanwhile, make coriander potatoes. Boil, steam or microwave potato until tender; drain. Drizzle with oil; sprinkle with coriander.
  • 4
    Combine reserved marinade and the water in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato; drizzle with sauce.

Notes

羊肉的味道由马将极大受益rinating overnight; once that's done, the meal can be ready to serve in 40 minutes.

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