Name: Barbecued soy and ginger lamb with coriander potatoes
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1.5 kilogram butterflied leg of lamb, trimmed; 3/4 cup (180ml) japanese soy sauce; 1/2 cup (110g) firmly packed brown sugar; 2 tablespoon olive oil; 45 gram fresh ginger (45g), grated; 6 clove garlic, crushed; 1/3 cup (80ml) water; Coriander potatoes; 750 gram baby new potatoes, quartered; 1 tablespoon olive oil; 2 tablespoon finely chopped fresh coriander

Barbecued soy and ginger lamb with coriander potatoes

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.

Photographer: Brett Stevens. Stylist: Yael Grinham

Serves 6

Cook

30M

Marinate

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Ingredients

1.5 kilogram butterflied leg of lamb, trimmed

3/4 cup (180ml) japanese soy sauce

1/2 cup (110g) firmly packed brown sugar

2 tablespoon olive oil

45 gram fresh ginger (45g), grated

6 clove garlic, crushed

1/3 cup (80ml) water

Coriander potatoes

750 gram baby new potatoes, quartered

1 tablespoon olive oil

2 tablespoon finely chopped fresh coriander

Method

1.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.

2.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.

3.To make coriander potatoes, boil, steam or microwave potatoes until tender; drain. Drizzle with oil; sprinkle with coriander.

4.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 and drizzled with sauce.

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Ingredients

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