Name: Barbecued soy and ginger lamb with coriander potatoes
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Barbecued soy & ginger lamb; 1.5 kilogram butterflied leg of lamb, trimmed; 3/4 cup (180ml) japanese soy sauce; 1/2 cup (110g) firmly packed brown sugar; 2 tablespoon olive oil; 9 centimetre piece fresh ginger (45g), grated; 6 clove garlic, crushed; 1/3 cup (80ml) water; Coriander potatoes; 750 gram baby new potatoes, quartered; 1 tablespoon olive oil; 2 tablespoon finely chopped fresh coriander

Ingredients

Barbecued soy & ginger lamb

1.5 kilogram butterflied leg of lamb, trimmed

3/4 cup (180ml) japanese soy sauce

1/2 cup (110g) firmly packed brown sugar

2 tablespoon olive oil

9 centimetre piece fresh ginger (45g), grated

6 clove garlic, crushed

1/3 cup (80ml) water

Coriander potatoes

750 gram baby new potatoes, quartered

1 tablespoon olive oil

2 tablespoon finely chopped fresh coriander

Method

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.