Dinner ideas

Barbecued soy and ginger lamb with coriander potatoes

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.
Photographer: Brett Stevens. Stylist: Yael Grinham

Photographer: Brett Stevens. Stylist: Yael Grinham



Coriander potatoes


1.Cut lamb into two even-sized pieces; combine in large shallow dish with sauce, sugar, oil, ginger and garlic. Cover; refrigerate 3 hours or overnight.
2.Drain lamb over small bowl; reserve marinade. Cook lamb on heated oiled barbecue over low heat, covered, about 30 minutes or until cooked as desired, turning halfway through cooking time. Cover, stand 10 minutes.
3.To make coriander potatoes, boil, steam or microwave potatoes until tender; drain. Drizzle with oil; sprinkle with coriander.
4.Bring reserved marinade and the water to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato and drizzled with sauce.

Related stories