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Thai-scented roast lamb

  • 15 minutes
  • 45 minutes
  • 4-5
Thai-scented roast lamb


  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 tablespoons grated palm sugar or brown sugar
  • 2cm piece ginger, peeled
  • 4 cloves garlic, peeled
  • 3-4 kaffir lime leaves
  • 2 large fresh red chillies, deseeded
  • ¼ cup water
  • 2 lamb topsides or silversides


  1. Process all the ingredients except the lamb in a small blender. Alternatively, finely chop the ginger, garlic, kaffir lime leaves and chillies and mix with the kecap manis, palm sugar and water.
  2. Place the lamb in a resealable bag or shallow dish. Pour over the marinade. Seal or cover and refrigerate for 1 hour or up to 1 day.
  3. Place the lamb on a foil-lined tray and pour over half the marinade. Roast at 200ºC for 15 minutes and then pour over the remaining marinade. Cook for a further 20-25 minutes. Leave it to stand for 5 minutes before carving. Serve with your favourite Asian noodles or salad.

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