Barbecued soy and ginger lamb with coriander potatoes
Eating Together cookbook, $39.95
Photographer: Brett Stevens. Stylist: Yael Grinham
The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.
INGREDIENTS
1.5kg butterflied leg of lamb, trimmed
¾ cup (180ml) japanese soy sauce
½ cup (110g) firmly packed brown sugar
2 tablespoons olive oil
9cm piece fresh ginger (45g), grated
6 cloves garlic, crushed
1/3 cup (80ml) water
coriander potatoes
750g baby new potatoes, quartered
1 tablespoon olive oil
2 tablespoons finely chopped fresh coriander
METHOD
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.
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.
Meanwhile, make coriander potatoes.
Bring reserved marinade and the water to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato; drizzle with sauce.
coriander potatoes
Boil, steam or microwave potatoes until tender; drain. Drizzle with oil; sprinkle with coriander.
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