Tamarind has a sharp, sour taste which works wonders with meat with a bit of fat on it like lamb and duck.
The flavours of tamarind, sesame, soy and coriander are reminiscent of South East Asia. If you can’t get hold of tamarind (however it’s now found in most supermarkets, possibly in the international section) substitute with a couple more tablespoons of citrus juice and a tablespoon of brown sugar. This lamb is great with some bbq eggplant and capsicum slices, and maybe a simple salad. I would recommend marinating the lamb for as long as possible – up to two days to really get the flavours infused into the meat. This lamb really is best done on the bbq if you have one – to get a really good char on the outside of the meat!
- boned and butterflied leg of lamb 1
- garlic 2 cloves, crushed
- lemon juice ½ cup
- tamarind paste or concentrate 3 tablespoons
- sweet chilli sauce 2 tablespoons
- soy sauce 2 tablespoons (GF if required)
- canola oil 2 tablespoons
- sesame oil 2 teaspoons
- sesame seeds 1-2 teaspoons, toasted
- fresh mint and coriander (cilantro), chopped
- Mix all marinade ingredients together. Cut off any excess fat and sinew from the lamb. Place lamb in a clean, sealable plastic bag with the marinade. Seal and refrigerate for at least 2 hours, or up to 2 days. Turn a few times while marinating.
- When ready to cook, bring meat up to room temperature. Remove meat from bag, reserving marinade, and season with salt. Cook on a preheated BBG grill (medium to high heat) for 12-15 minutes on each side (for medium rare), or until done to your liking. Set meat aside to rest for 10 minutes.
- Pour leftover marinade and any juices from the resting lamb into a small pot and boil on the stove top for 3-4 minutes until it is had thickened to a sauce.
- To serve, slice lamb across the grain. Lay slices on a platter, spoon over sauce and sprinkle over sesame seeds, mint and coriander. Serve with barbequed vegetables like eggplant and capsicum.