Authentic Asian Sauces

Copied to Clipboard!
default-banner
BACK TO 
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

Fusion Dinner Lunch Over 60 mins Lamb

What You Will Need

Ingredients

  • Approximately 2kg Leg of lamb (bone-in)
  • 2 onions, largely diced
  • 2 carrots, cut into cubes
  • 1 stick of celery, largely diced
  • 500g pumpkin, remove skin and seeds and cut into cubes
  • Asian Salad:
  • 2 handfuls (130g) purple cabbage, shredded
  • 2 handfuls (130g) green cabbage, shredded
  • 2 carrots (130g), shredded
  • 50g bean vermicelli, soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long
  • 1/2 cup frozen edamame beans, defrosted
  • Half handful The Fresh Grower fresh coriander
  • Half handful fresh mint leaves
  • Roasted peanuts or any of your preferred nuts and seeds, toasted
  • Deep fried crispy rice crackers to serve

Marinade

  • 9 tbsp Lee Kum Kee Hoisin Sauce
  • 4 1/2 tbsp shaoxing wine
  • 3 tbsp Lee Kum Kee Premium Soy Sauce
  • 5 cloves garlic, grated
  • 1 tsp white sesame seeds
  • 1/4 tsp ground star anise
  • 1 tsp ground white pepper
  • 1 tsp chilli flakes (optional)

Dressing

  • 3 tbsp rice vinegar
  • 1½ tsp Lee Kum Kee Sesame Oil
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp brown sugar

Made with
Lee Kum Kee products

HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

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.