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Sachie's weekend roast lamb

Succulent roast lamb served with Asian salad

6 - 8

Serves

30 mins

Prep Time

1 hr 35 mins

Cook Time

Sachie's Kitchen

Recipe author

Sachie's Kitchen

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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High Protein

High Iron

Ingredients

Lamb

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1 whole Quality Mark lamb leg

bone-in

Lamb marinade

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9 Tbsp Lee Kum Kee Hoison Sauce

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4½ Tbsp Shaoxing wine

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3 Tbsp Lee Kum Kee Premium Soy Sauce

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5 garlic cloves

grated

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1 tsp sesame seeds

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¼ tsp ground star-anise

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1 tsp white pepper

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1 tsp chilli flakes

optional

Veggies

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2 onions

largely diced

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2 carrots

cut into cubes

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1 stick celery stalk

largely diced

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800g pumpkin

remove skin and seeds and cut into cubes

Asian salad

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3 handfuls (200g) red cabbage

shredded

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3 handfuls (200g) green cabbage

shredded

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4 carrots

shredded

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100g bean vermicelli noodles

soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long

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½ cup frozen edamame beans

defrosted

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1 handful The Fresh Grower fresh coriander

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1 handful fresh mint

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roasted unsalted peanuts

or any of your preferred nuts and seeds, toasted

Dressing

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3 Tbsp rice vinegar

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1½ tsp Lee Kum Kee Pure Sesame Oil

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1 Tbsp Lee Kum Kee Premium Soy Sauce

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1 Tbsp brown sugar

To serve

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Deep fried crispy plain rice crackers

Method

For the roast

1

Prepare a large ziplock bag or tray to rest the lamb.

2

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.

3

Remove lamb from the refrigerator at least 30 mins before you place it in the oven.

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4

Preheat oven to 180°C (356°F).

5

Put onion, carrots, celery and pumpkin on an oven tray and place lamb on a grill tray.

6

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.

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Start Timer

7

Cover the lamb with tin foil if the surface is getting too dark.

8

Rest the lamb at least 15-20 minutes before slicing.

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9

To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.

10

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.

Energy

2253kJ (538 kcal)

Protein

59.9g

Total Fat

13.3g

Saturated Fat

4.1g

Carbs

38.4g

Dietary Fibre

11.8g

Sodium

1373mg

Iron

6.3mg

Zinc

9.4mg

Vitamin B12

3.7µg