1.5kg lamb leg, bone in, fat trimmed
2 tbsp peanut olive oil
1/3 cup Kecap Manis (sweet soy sauce)
2 tbsp light soy sauce
1/4 cup rice wine vinegar
6cm piece ginger, peeled, finely chopped
3 cloves garlic, crushed
2 lemongrass stalks, white ends only, bruised
1 long green chilli, roughly chopped
3 star anise
2 tsp sesame oil
Sesame fried rice
1 red onion, thinly sliced
1 bunch Chinese broccoli, cut into 4cm lengths
1 green capsicum, diced
150gm sugar snap peas, halved on the diagonal
3 cups cooked brown rice
2 tsp sesame seeds, toasted
Green onions, thinly sliced, and coriander sprigs, to serve
1 Preheat the oven to 180°C (160° fan-forced).
2 In a large non-stick frying pan, heat half of the peanut oil over medium-high heat. Cook the lamb for 8 to 10 minutes, or until browned on all sides.
3 Meanwhile, in a large jug combine the soy sauces, vinegar, half the ginger, two cloves of garlic, lemongrass, chilli, star anise and half the sesame oil. Place lamb in a roasting pan and pour sauce over lamb, brushing to coat. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done, covering with foil if over-browning.
4 Once lamb is cooked to your liking, remove meat from pan and set aside covered in foil for 15 minutes. Skim any fat from the sauce, and strain into a bowl.
5 For the sesame rice heat the remaining peanut oil in a large non-stick frying pan over medium-high heat. Cook the onion with the remaining ginger and garlic for 1 to 2 minutes or until slightly golden. Add 1⁄4 cup of reserved sauce and simmer for 1 to 2 minutes. Add the Chinese broccoli, capsicum and sugar snaps and cook for 1 to 2 minutes. Add rice and heat through for 1 to 2 minutes. Remove from heat and toss through sesame seeds.
6 Serve lamb with reserved sauce and sesame rice topped with green onions and coriander.
1 To ensure your roast cooks evenly, remove the lamb leg from the fridge about 15 minutes before cooking, to allow the meat to come to room temperature.
2 Boned and rolled lamb shoulder is an equally delicious cut that can be substituted for this recipe.
3 Use a meat thermometer to check the temperature (or doneness) about 10 minutes before the estimated cooking time is up. This should read 60 degrees for rare, 65 degrees for medium and 75 degrees for well done.
The Carousel thanks Beef & Lamb Australia for this recipe