SLOW ROASTED LAMB
A fantastic slow-cooked roast with vibrant Asian flavours that is so easy to prepare and full of flavour. It’s a dish made for sharing over a long, slow lunch or dinner with family and friends.
Preheat oven to 160°C.
Score the top of the lamb and place it in a deep casserole dish (with a lid).
Add all of the ingredients to the dish - Asian marinade, water, beef stock, spring onion, lemongrass, ginger, chilli, garlic and kaffir lime leaves.
Put the lid on the dish and place it in the oven for 4-6 hours.
Take it out of the oven.
Use tongs to remove the ginger, spring onions, and lemongrass stalks.
Then use the tongs to pull the lamb off the bone.
Place the lamb and all the remaining juices in a large bowl or serving platter.
Top with hot steamed green beans with coriander gremolata (see recipe below).
Serve with freshly steamed jasmine rice.
Green Beans with Coriander Gremolata
This simple gremolata dressing brings the green beans to life. It’s also a great topping for fish or substitute the coriander with Italian parsley as a dressing for Italian dishes.
For the Gremolata:
Steam the beans for 3 minutes.
Mix the coriander, garlic, lemon juice and zest and olive oil in a bowl.
Fold the beans through the dressing and serve.
1 Fresh Meats easy carve leg of lamb
1 jar of Maison Therese Asian marinade
500mls beef stock
1 red chilli, roughly chopped, keep the seeds
1 bunch of spring onions, trim ends off and halve
1 knob of ginger, roughly chopped
1 lemongrass root, crushed (add whole leftover stalks)
3-4 cloves of garlic, lightly crushed
4 kaffir lime leaves, gently bruised
For the gremolata:
1 bunch chopped coriander, roughly chopped
1 clove of garlic, smashed
1 lemon, juice and zest
1 tbsp olive oil
To serve: Jasmine rice, green beans and gremolata.