Lamb is a traditional and classic meal centrepiece for Easter celebrations all over the world – head down to your friendly local butcher in Warwick or Stanthorpe and pick up a locally-produced lamb joint for the weekend and try this terrific Easter lamb recipe…
INGREDIENTS
• 1/4 cup (60ml) soy sauce
• 2 tablespoon mirin seasoning
• 2 teaspoons sesame oil
• 3cm-piece ginger, finely grated
• 2 garlic cloves, crushed
• 1 tablespoon brown sugar
• 2.5kg Coles Australian Lamb Leg Roast
• Lettuce leaves, to serve
• 150g snow peas, thinly sliced
• 2 carrots, thinly sliced into matchsticks
• Steamed jasmine rice, to serve
• 1 long red chilli, thinly sliced, to serve
• Spring onions, thinly sliced, to serve
• Step 1
Preheat oven to 180C. Combine soy sauce, mirin, sesame oil, ginger, garlic and sugar in a jug. Pour into a frying pan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 mins or until glaze thickens slightly.
• Step 2
Place the lamb on a rack in a roasting pan. Using a sharp knife, make small cuts all over the surface of the lamb. Brush the lamb with half the glaze, reserving the remaining glaze. Roast lamb, basting twice more with reserved glaze and covering with foil if necessary to prevent overbrowning, for 1 hour 30 mins. Transfer to a plate and cover with foil. Set aside for 20 mins to rest.
• Step 3
Slice lamb and serve in lettuce leaves with snow peas, carrot, rice, chilli and spring onion.
