Barbecued soy & ginger lamb
Barbecued soy & ginger lamb with 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.Meanwhile, make coriander potatoes. Boil, steam or microwave potato until tender; drain. Drizzle with oil; sprinkle with coriander.
4.Combine reserved marinade and the water in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato; drizzle with sauce.
The flavour of the lamb will benefit greatly by marinating overnight; once that’s done, the meal can be ready to serve in 40 minutes.Note