Lemongrass lamb rumps
Lamb rump marinade with tamarind sauce
4
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
Marinating the lamb rumps in this South East Asian marinade makes the lamb meltingly tender, if you can, marinate over time for added flavour. We love them served with steamed jasmine rice or over a veggie loaded noodle salad.
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Ingredients
Lamb
3 Quality Mark lamb rumps
i
trimmed
Marinade
2 stalks lemongrass
i
white part only, finely chopped
2 shallots
i
roughly chopped
1 red chilli
deseeded and chopped
1 garlic clove
chopped
4 Tbsp white sugar
1 Tbsp vegetable oil
1 Tbsp fish sauce
Tamarind sauce
1 Tbsp tamarind paste
1 Tbsp white sugar
1-2 tsp fish sauce
4 Tbsp water
juice of 1 lime
To serve
Basmati rice
seasonal greens
3 Tbsp crisp fried shallots
1/2 chilli
deseeded and finely chopped
Method
To marinade
To make tamarind sauce
To roast lamb
To serve
1
Preheat oven to 210°C.
2
Place lemongrass into a mortar and pestle or small food processor and break down into a rough coarse paste.
3
Add shallots, chilli and garlic and continue to pound until well combined. Set aside.
4
Place the sugar, vegetable oil and fish sauce in a bowl and mix until the sugar dissolves.
5
Stir in lemongrass paste and set aside to allow flavours to infuse.
6
Pat lamb rumps dry with kitchen paper and place in a non-metallic shallow dish.
7
Rub lemongrass marinade over lamb rumps, cover and place in the refrigerator.
8
Overnight is best, but for as long as you can.
Nutrition Information per Serving (273g)
As a source of zinc, this dish will give your immunity a boost.
Energy
1144kJ (273 kcal)
Protein
17.9g
Total Fat
5.2g
Saturated Fat
1.7g
Carbs
38.3g
Dietary Fibre
g
Sodium
364mg
Iron
2.2mg
Zinc
3.5mg
Vitamin B12
1.3µg
