Lemongrass and ginger lamb roast
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb, leg, mini roast, raw
400 g
Lemongrass paste
1 tbs
Fresh ginger
2 tsp, finely grated
Fresh coriander
2 tbs, finely chopped
Garlic
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)
Instructions
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.
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