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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.
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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.
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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.
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Cover the lamb with tin foil if the surface is getting too dark.
Rest the lamb at least 15-20 minutes before slicing.
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To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.
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Serve with deep fried crispy rice crackers or your preferred carb option.