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Spicy tamarind, honey and sesame marinated deboned leg of lamb
Indulge in tamarind's sharp tanginess, honey's sweetness, and spicy sriracha in this recipe for marinated deboned leg of lamb.
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Elevate your culinary repertoire with a dish that fuses the bold and diverse flavours of South-East Asian cuisine into a delectable masterpiece.
In this recipe for spicy tamarind, honey and sesame marinated deboned leg of lamb, tamarind takes the spotlight with its distinctively sharp and sour profile, creating a harmonious balance when paired with succulent lamb.
The marinade, featuring a medley of ingredients including garlic, sriracha, honey, ginger, and sesame, transforms the lamb into a tantalising treat bound to delight your taste buds. Recipe compliments of KookBox.
Ingredients
Marinade
- 3 tbsp Tamarind paste
- 4 Garlic cloves, peeled and crushed
- 1 tbsp Siracha chilli sauce
- 1 tbsp Honey
- 1 tbsp Ginger, peeled and grated
- 1/3 cup Lemon juice
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 2 tbsp Sesame oil
Lamb
- 1 deboned, butterflied leg of lamb
- 1 handful of fresh coriander and mint leaves, chopped to serve
Instructions
- Mix all marinade ingredients. Cut off any excess fat from the lamb. Place the lamb in a sealed plastic container with the marinade. Cover the lamb with the marinade.
- Refrigerate for at least 3 hours, or up to 24 hours. Turn a few times while marinating.
- When ready to braai, bring the lamb up to room temperature. Remove lamb from the container, and season with salt.
- Prepare the kettle braai for indirect cooking to medium heat.
- Cook in a preheated kettle braai with the hood on for 45 minutes (for medium rare), or until done to your liking. Set lamb aside to rest for 10 minutes.
- To serve, slice lamb across the grain, sprinkle over the mint and coriander. Serve with griddle braai veggies.