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Photo of Lemongrass and ginger lamb roast by WW

Lemongrass and ginger lamb roast

Total Time
45 min
15 min
30 min


Lamb, mini roast, raw

400 g

Lemongrass paste

1 tbs

Fresh ginger

2 tsp, finely grated

Fresh coriander

2 tbs, finely chopped


1 clove(s), crushed

Pak choy

1 baby, quartered lengthways

Chinese broccoli (gai lan)

1 bunch(es), (chinese broccoli) cut into 8cm lengths

Red onion

1 medium, cut into thin wedges

Kecap manis

1 tbs

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle pak choy, gai lan and onion with kecap manis. Serve with lamb.


SERVING SUGGESTION: Brown rice. TIPS: Lemongrass paste is sold in tubes in the fresh produce section of most supermarkets. If unavailable use fresh lemongrass (finely chopped and ground to a paste in a mortar and pestle). Add it: 2 tsp chilli paste in Step 1. Swap it: Kecap manis for oyster sauce.