Lemongrass and ginger lamb roast
lean lamb round or topside mini roast
320 g, (Buy 400g) fat trimmed
2 tsp, finely grated
2 tbs, finely chopped
1 clove(s), crushed
1 baby, quartered lengthways
1 bunch(es), (chinese broccoli) cut into 8cm lengths
1 medium, cut into thin wedges
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place lamb on prepared tray. Combine lemongrass paste, ginger, coriander and garlic in a bowl. Spread lemongrass mixture over lamb. Season with salt and pepper.
- Bake lamb for 30–35 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before thickly slicing.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook pak choy, gai lan and onion for 2 minutes each side or until just tender.
- Drizzle pak choy, gai lan and onion with kecap manis. Serve with lamb.