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Barbecued lamb with radish & cucumber salsa Recipes
Prep Time
25
Minutes
Total Time
45
Minutes
Makes
10
Servings
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Recipe Name : Barbecued lamb with radish & cucumber salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Janelle Bloom
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INGREDIENTS


80ml (1/3 cup) peanut oil
80ml (1/3 cup) soy sauce
80ml (1/3 cup) sweet chilli sauce
5 garlic cloves, crushed
6cm piece fresh ginger, peeled, grated
2 1.2kg boned and butterflied legs of lamb,
trimmed of excess fat
Salt & freshly ground black pepper
Peanut oil, for greasing

Radish & cucumber salsa:
4 Lebanese cucumbers, halved lengthways, deseeded
8 radishes, washed, dried
5 green shallots, trimmed, thinly sliced
2/3 cup fresh coriander leaves, finely chopped
1 tbs grated palm sugar or brown sugar
1 tbs mirin (rice wine)
2 tbs fresh lime juice
Salt & freshly ground black pepper
DIRECTION


Combine the oil, soy sauce, sweet chilli sauce, garlic and ginger in a medium jug.

Rub both sides of each leg of lamb with salt and pepper. Place 1 leg of lamb in a large ceramic dish so it is flat. Spoon a quarter of the marinade over the lamb. Turn lamb and spoon a third of remaining marinade over it, making sure the lamb is well coated.

Place the other leg of lamb on top and repeat with remaining marinade. Cover with a lid or plastic wrap and place in the fridge for at least 2 hours to marinate (or overnight if time permits).

Remove the lamb from the fridge and set aside for 30 minutes.

Meanwhile, to make the radish & cucumber salsa, cut the cucumbers and radishes into 2.5cm cubes and place in a medium bowl. Add the green shallots, coriander, sugar, mirin and lime juice, and toss gently to combine. Taste and season with salt and pepper. Cover and place in the fridge for 1 hour to develop the flavours. Remove the salsa from the fridge 30 minutes before serving.

Brush a barbecue plate with oil to grease and preheat barbecue on high (light 2 gas burners under the plate).

Drain the lamb, reserving the marinade. Cook the lamb on preheated barbecue for 2 minutes each side to seal. Reduce heat to low and cook, basting with the marinade every 10 minutes, for 20-22 minutes each side for medium or until cooked to your liking. (See note.) Transfer to a large plate, cover with foil and set aside for 10-15 minutes to rest.

Carve the lamb and serve with the radish & cucumber salsa.
NOTE:

The legs of lamb should be about 30cm x 23cm, and 2-3cm thick when laid flat. The lamb can be marinated (steps 1-3) up to 6 hours ahead. You can prepare the cucumbers, radishes, green shallots and coriander for the salsa up to 3 hours ahead. Place in separate airtight containers or sealed plastic bags in the fridge. Continue with steps 4-8, 1 ½ hours before serving.

To cook the lamb on a 4-burner barbecue with a hood, preheat barbecue on high (light 2 gas burners under the plate). Cook on preheated barbecue for 2 minutes each side to seal. Reduce heat to medium-low, cover with the hood and cook, basting with marinade every 10 minutes, for 15-18 minutes each side for medium or until cooked to your liking.
SOURCE:

http://www.taste.com.au/recipes/11671/barbecued+lamb+with+radish+cucumber+salsa