| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main course |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leg of Lamb, butterflied – |
|
|
size |
|
|
according to number |
|
|
of guests |
| 1/2 |
|
Onion, chopped |
| 1 |
|
1 inch Cube Fresh Ginger |
|
|
chopped |
| 1 |
T |
Coriander Seeds, dry |
|
|
toasted for 5 |
|
|
minutes and |
|
|
crushed |
| 3 |
|
Cloves Garlic, halved |
| 1 |
T |
Black Peppercorns, crushed |
| 2 |
T |
Sea Salt |
| 8 |
T |
Lemon Juice |
| 4 |
T |
Olive Oil |
| 1 |
|
Hand Fresh Coriander Leaves |
|
|
chopped |
| 3 |
|
Ripe Tomatoes, cored and |
|
|
roughly |
|
|
chopped |
| 250 |
|
Dry White Wine |
| 3 |
T |
Dijon Mustard |
| 110 |
g |
Lightly Salted Butter, in |
|
|
small pieces |
|
|
Salt and Black Pepper |
INSTRUCTIONS
Place all the ingredients for the marinade in a bowl and mix together.
Place the lamb in a glass dish and spread the marinade all over it.
Cover the dish and marinade the lamb in the fridge for 2 days, turning
once or twice during that time. To cook, drain the lamb and reserve
the marinade. Heat the grill or barbecue to hot. Wipe the lamb dry and
place under the heat (or over it) and cook for 10 minutes, basting
with some of the marinade. Turn the lamb over and cook for a further
10 minutes. Brush the cooked lamb with any remaining marinade and
leave for 5 minutes before slicing. The 10 minute cooking time is
based on a leg of lamb weighing 3.2kgs. Cooking times will vary
according to the size of the piece of lamb and the preferred degree of
cooking. Sauce 7. Bring the tomatoes and wine to the boil. Lower the
heat and simmer for about 20 minutes, or until the mixture is thick.
8. Press the mixture, plus 4 tbsp of the reserved marinade through a
fine sieve into a heatproof bowl. 9. Beat the mustard into the mixture
and then set the bowl over a pan of simmering water. Beat in the
butter a little at a time, and when fully incorporated. Serve with
lamb. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted
by MM_Buster v2.0l.
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