Thai Style Roast Lamb
Serve the lamb with roasted red onions, peppers and chillies and roasted new potatoes, garnished with toasted desiccated coconut or mustard seed.
prep time
10 mins
cook time
1 hour
serves
8 people
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
Energy
276kcal
Fat
16.7g
Saturates
6.9g
Carbs
1.3g
Sugars
0.3g
Fibre
0.1g
Protein
30.3g
Salt
0.4g
Ingredients
- 900g-1.25kg lean half shoulder or half leg lamb joint
- 2-3 tablespoons prepared red or green Thai curry paste
- 1 lemon grass stalk, finely chopped
- 1 tablespoon sunflower oil
Method
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board and with a sharp knife make several slits over the surface of the lamb joint and season. In a small bowl mix together the Thai paste, lemon grass and oil. Spread half the mixture over the surface of the lamb. Place in a shallow dish, cover and marinate for 2 hours or overnight in the refrigerator.
- Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time.
- 15-20 minutes before the end of the cooking time, brush with the remaining paste mixture.
- Serve the lamb with roasted red onions, peppers and chillies and roasted new potatoes, garnished with toasted desiccated coconut or mustard seed.
