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Sachie_s Kitchen Series 2_Recipe_Marlborough_02 600 465

Roasted Lamb with Asian Salad

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    120mins

  • Cooking

    90mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Prepare a large ziplock bag or tray to rest the lamb.
    Combine all marinade ingredients in a small bowl. Score the lamb and coat it with the marinade.
    Place it in the fridge overnight (I prefer 24 hours). Turn the lamb over halfway through the marinating time.
  2. Remove lamb from the refrigerator at least 30 mins before you place it in the oven.
    Preheat oven to 180°C (356°F).
    Put onion, carrots, celery and pumpkin on an oven tray and place lamb on a grill tray.
  3. Place these trays in the oven and cook for 75 minutes if you like your lamb pink - or until you like it.
    This will depend on your oven. Make sure the veggie tray is right underneath the lamb’s grill tray to
    catch all the juice and oil.
  4. Cover the lamb with tin foil if the surface is getting too dark.
    Rest the lamb at least 15-20 minutes before slicing.
  5. To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.
  6. Serve with deep fried crispy rice crackers or your preferred carb option.