Name: Barbecued soy and ginger lamb
Cook time: 1 h
Total time: 1 h
Ingredients: 1.5 kilogram butterflied leg of lamb; 3/4 cup japanese soy sauce; 1/2 cup firmly packed brown sugar; 2 tablespoon olive oil; 8 centimetre piece fresh ginger, grated; 6 clove garlic, crushed; 1/3 cup (80ml) water; 750 gram baby new potatoes, halved; 1 tablespoon olive oil; 1/2 cup finely chopped fresh coriander

Australia Day

Bowl

Saucepan

Trim and discard excess fat from lamb. Cut lamb into two even-sized pieces; place in a large shallow dish with combined sauce, sugar, oil, ginger and garlic. Cover; refrigerate 3 hours or overnight.

Drain lamb over a small bowl; reserve marinade. Cook lamb on heated oiled barbecue until browned all over. Place lamb in a disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer's instructions, about 30 minutes or until cooked as desired. Remove from barbecue. Cover; rest 10 minutes.

Meanwhile, make coriander potatoes. Boil, steam or microwave potato until tender; drain. Place potato in a large bowl with combined oil and coriander; toss gently to combine.

Bring reserved marinade and the water to the boil in a small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into a small jug.

Serve lamb with potato; accompany with sauce.

Barbecued soy and ginger lamb

Utensils needed:

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