Ingredients
- 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
Method
- 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.
- 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.
- 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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