Lemongrass lamb rumps

Preheat oven to 210°C.

Place lemongrass into a mortar and pestle or small food processor and break down into a rough coarse paste.

Add shallots, chilli and garlic and continue to pound until well combined. Set aside.

Place the sugar, vegetable oil and fish sauce in a bowl and mix until the sugar dissolves.

Stir in lemongrass paste and set aside to allow flavours to infuse.

Pat lamb rumps dry with kitchen paper and place in a non-metallic shallow dish.

Rub lemongrass marinade over lamb rumps, cover and place in the refrigerator.

Overnight is best, but for as long as you can.

Place all ingredients in a small saucepan and bring to a simmer over a low heat.

Remove from the heat and set aside.

Place a roasting dish in the oven to heat.

Remove lamb rumps from the refrigerator for at least 20 minutes prior to cooking.

Brush off excess marinade and season. Place lamb rumps in heated roasting dish.

Cook for 12-15 minutes for medium, baste with the tamarind sauce after 5 minutes in the oven.

Remove lamb rumps from the oven and leave to rest for at least 5 minutes, loosely covered with foil before slicing across the grain.

Place sliced lamb rumps on top of rice alongside wilted spinach. Top with fried shallots and chilli.