It doesn’t seem to make much sense, putting soy sauce and ginger with mustard and Worcestershire, but all that matters is that it works.
– see below.
It doesn’t seem to make much sense, putting soy sauce and ginger with mustard and Worcestershire, but all that matters is that it works.
– see below.
1 boned leg of lamb, 1.2–1.4 kg, trimmed of excess fat and butterfl ied (ask your butcher to do this for you)
3–4 cm piece ginger, peeled and thinly sliced
6 cloves garlic
zest and juice of 1 lemon
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon sea salt
2 tablespoons Dijon mustard
1/3 cup (80 ml) neutral oil Chinese green vegetables, to serve
1. Combine all ingredients except lamb and vegetables in a food processor and blend to a smooth paste. Place lamb in a large shallow dish and coat both sides with the paste. Cover with plastic film and marinate in the fridge for 4–12 hours. Bring the meat to room temperature by removing from the fridge half an hour before cooking.
2. Cook lamb on a preheated lightly oiled fl at grillplate over medium–high heat for about 10–15 minutes on each side, or until done to your liking, basting with any remaining marinade until the last 5 minutes of cooking.
3. Remove lamb from barbecue and rest on a plate, loosely covered, for 10 minutes before serving. Serve with steamed Chinese green vegetables.
It doesn’t seem to make much sense, putting soy sauce and ginger with mustard and Worcestershire, but all that matters is that it works.
See recipe below.
1 boned leg of lamb, 1.2–1.4 kg, trimmed of excess fat and butterfl ied (ask your butcher to do this for you)
3–4 cm piece ginger, peeled and thinly sliced
6 cloves garlic
zest and juice of 1 lemon
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon sea salt
2 tablespoons Dijon mustard
1/3 cup (80 ml) neutral oil Chinese green vegetables, to serve
1. Combine all ingredients except lamb and vegetables in a food processor and blend to a smooth paste. Place lamb in a large shallow dish and coat both sides with the paste. Cover with plastic film and marinate in the fridge for 4–12 hours. Bring the meat to room temperature by removing from the fridge half an hour before cooking.
2. Cook lamb on a preheated lightly oiled fl at grillplate over medium–high heat for about 10–15 minutes on each side, or until done to your liking, basting with any remaining marinade until the last 5 minutes of cooking.
3. Remove lamb from barbecue and rest on a plate, loosely covered, for 10 minutes before serving. Serve with steamed Chinese green vegetables.
It doesn’t seem to make much sense, putting soy sauce and ginger with mustard and Worcestershire, but all that matters is that it works.
See recipe below.
1 boned leg of lamb, 1.2–1.4 kg, trimmed of excess fat and butterfl ied (ask your butcher to do this for you)
3–4 cm piece ginger, peeled and thinly sliced
6 cloves garlic
zest and juice of 1 lemon
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon sea salt
2 tablespoons Dijon mustard
1/3 cup (80 ml) neutral oil Chinese green vegetables, to serve
1. Combine all ingredients except lamb and vegetables in a food processor and blend to a smooth paste. Place lamb in a large shallow dish and coat both sides with the paste. Cover with plastic film and marinate in the fridge for 4–12 hours. Bring the meat to room temperature by removing from the fridge half an hour before cooking.
2. Cook lamb on a preheated lightly oiled fl at grillplate over medium–high heat for about 10–15 minutes on each side, or until done to your liking, basting with any remaining marinade until the last 5 minutes of cooking.
3. Remove lamb from barbecue and rest on a plate, loosely covered, for 10 minutes before serving. Serve with steamed Chinese green vegetables.
Tucker BBQs is an Australian company that has been designing & manufacturing quality stainless steel BBQs for over 30 years.
Developed for coastal conditions, they are easy to use, easy to clean and are the most durable BBQs available.
Their wide range of products include built in and freestanding BBQs, hot plate BBQs, spits, pizza ovens, wok burners.
Tucker specialise and are now Australia's leading designers and retailers of custom made outdoor kitchens.
We’re not a factory, we’re a lifestyle!
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Sun: 10am to 4pm
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138 Silverwater Road, Silverwater NSW 2128
Ph: (02) 9748 8368
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Ph: (02) 9999 1891
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95 Parraweena Road, Taren Point NSW 2229
Ph: (02) 9526 1526
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