Lamb with sesame, mint & coriander

October 8, 2008 at 5:05 am (Fish Recipes)

Ingredients (serves 4)

  • 1 bunch coriander, washed, dried
  • 1/2 bunch fresh mint, leaves picked
  • 2 garlic cloves, crushed
  • 1 lime, rind grated, juiced
  • 1 tbs sesame oil
  • 2 tsp fish sauce
  • 3 tsp sesame seeds
  • Barbequed vegetables, to serve

Method

  1. Make deep cuts in the top of the lamb leg. Put lamb in a glass or ceramic dish.
  2. Place the coriander leaves and stems, mint leaves, garlic, lime rind, lime juice, sesame oil, fish sauce and sesame seeds in a small food processor. Process until finely crushed. Rub the mixture over the lamb. Cover. Refrigerate overnight.
  3. Preheat a Weber, enclosed barbeque or oven to 180°C. Place the lamb in a foil tray and cook for 1 1/2-2 hours. Cover with foil and set aside for 10 minutes before slicing. Serve with barbequed vegetables.

Notes & tips

  • Note: Add a selection of vegetables such as red onion, chat potatoes, pumpkin wedges and zucchini pieces to the foil tray. Drizzle with a little olive oil and cook with the lamb.
  • Cooking: 2 hrs (plus marinating time)

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