Sachie's weekend roast lamb
Succulent roast lamb served with Asian salad
Serves
6 - 8
Prep Time
30 mins
Cook Time
1 hr 35 mins
Inspired by Sachie's visit to the beautiful Marlborough region, this roast lamb combines the rich, tender flavours of the Kiwi classic with the vibrant flavours of Sachie's Asian heritage.
A fusion of the best with the best, it's a great dish for hosting a gathering, or if you're craving a gourmet treat.
This recipe is courtesy of Sachie's Kitchen.
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ShareIngredients
1 whole Quality Mark lamb leg
bone-in
9 Tbsp Lee Kum Kee Hoison Sauce
4½ Tbsp Shaoxing wine
3 Tbsp Lee Kum Kee Premium Soy Sauce
5 garlic cloves
grated1 tsp sesame seeds
¼ tsp ground star-anise
1 tsp white pepper
1 tsp chilli flakes
optional
2 onions
largely diced2 carrots
cut into cubes1 stick celery stalk
largely diced800g pumpkin
remove skin and seeds and cut into cubes
3 handfuls (200g) red cabbage
shredded3 handfuls (200g) green cabbage
shredded4 carrots
shredded100g bean vermicelli noodles
soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long½ cup frozen edamame beans
defrosted1 handful The Fresh Grower fresh coriander
1 handful fresh mint
roasted unsalted peanuts
or any of your preferred nuts and seeds, toasted
3 Tbsp rice vinegar
1½ tsp Lee Kum Kee Pure Sesame Oil
1 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp brown sugar
Deep fried crispy plain rice crackers
Method
Prepare a large ziplock bag or tray to rest the lamb.
Combine all marinade ingredients in a small bowl. Score the lamb and coat it with the marinade. Place it in the fridge overnight (I prefer 24 hours). Turn the lamb over halfway through the marinating time.
Remove lamb from the refrigerator at least 30 mins before you place it in the oven.
Preheat oven to 180°C (356°F).
Put onion, carrots, celery and pumpkin on an oven tray and place lamb on a grill tray.
Place these trays in the oven and cook for 75 minutes if you like your lamb pink - or until you like it. This will depend on your oven. Make sure the veggie tray is right underneath the lamb’s grill tray to catch all the juice and oil.
Cover the lamb with tin foil if the surface is getting too dark.
Rest the lamb at least 15-20 minutes before slicing.
To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.
Serve with deep fried crispy rice crackers or your preferred carb option.
Nutrition Information per Serving (638g)
This nutrition analysis is based on 8 serves and doesn't include the crispy plain rice crackers. Note the marinade and dressing ingredients contribute to the recipe's high sodium content.
