Spicy tamarind and honey marinated deboned leg of lamb
By blending tamarind's richness, and honey's sweetness, this recipe transforms a simple cut of meat into a culinary masterpiece.
A good old-fashioned lamb roast is true comfort food, right? In this recipe, we’ve taken this classic and given it a delicious twist by incorporating tamarind. Tamarind is often used in South-East Asian cooking; it has a sharp sour taste that pairs well with fatty meats like lamb. Serve with steamed bok choy, rice, griddle braai veggies, or take a walk on the more traditional side with roast pumpkin or potatoes. Recipe compliments of KookBox.
Ingredients
Marinade
- 3 tbsp Tamarind paste
- 4 Garlic cloves, peeled and crushed
- 1 tbsp Siracha chilli sauce
- 1 tbsp Honey
- 1 tbsp Ginger, peeled and grated
- 1/3 cup Lemon juice
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 2 tbsp Sesame oil
Lamb
- 1 deboned, butterflied leg of lamb
- 1 handful of fresh coriander and mint leaves, chopped to serve
Method
1. Mix all marinade ingredients. Cut off any excess fat from the lamb. Place the lamb in a sealed plastic container with the marinade. Cover the lamb with the marinade.
2. Refrigerate for at least 3 hours, or up to 24 hours. Turn a few times while marinating.
3. When ready to braai, bring the lamb up to room temperature. Remove lamb from the container, and season with salt.
4. Prepare the kettle braai for indirect cooking to medium heat.
5. Cook in a preheated kettle braai with the hood on for 45 minutes (for medium rare), or until done to your liking. Set lamb aside to rest for 10 minutes.
6. To serve, slice lamb across the grain, sprinkle over the mint and coriander.
