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

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.