Tamarind and sesame marinated butterflied leg of lamb
( SERVES 6 )
Tamarind has a sharp, sour taste which works wonders with meat with a bit of fat on it, like lamb and duck. The flavours of tamarind, sesame, soy and coriander are reminiscent of Southeast Asia. If you can’t get hold of tamarind (however it’s now found in most supermarkets), substitute with a couple more tablespoons of citrus juice and a tablespoon of brown sugar.
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|1||Leg of lamb, boned and butterflied open (ask your butcher to do this for you)|
|2 tsp||Sesame seeds, toasted, to serve|
|1 handful||Mint, and coriander, chopped, to serve|
|2 cloves||Garlic, crushed|
|½ cup||Lemon juice, or lime juice, or a mix of both|
|3 tbsp||Tamarind concentrate|
|2 tbsp||Sweet chilli sauce|
|2 tbsp||Soy sauce|
|2 tbsp||Vegetable oil|
|2 tbsp||Sesame oil|
- Mix together all the marinade ingredients.
- Cut off any excess fat and sinew from the lamb. Place lamb in a clean, sealable plastic bag with the marinade. Seal and refrigerate for at least 2 hours, or up to 2 days. Turn a few times while marinating.
- When ready to cook, bring meat up to room temperature. Remove meat from bag, reserving marinade, and season with salt. Cook on a preheated barbecue grill (medium to high heat) for 12-15 minutes on each side (for medium rare), or until done to your liking. Set meat aside to rest for 10 minutes.
- Pour leftover marinade and any juices from the resting lamb into a small pot and boil on the stove top for 3-4 minutes until it is had thickened to a sauce.
- To serve, slice lamb across the grain. Lay slices on a platter, spoon over sauce and sprinkle over sesame seeds, mint and coriander. Serve with barbecued vegetables like eggplant and capsicum.
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