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!