Lifestyle
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.
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.
