Serves:6-8
Preparation time:25 minutes
Marinating time:4-12 hours
Difficulty:Easy
Ingredients:
- 1 butterflied 2 – 2.5 kilo (before bone removed)leg of lamb, trimmed of excess fat
- 1 thumb of ginger, thinly sliced
- 6 cloves garlic
- Zest and juice of 1 lemon
- 2 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 2 tbsp. Chang's Original Oyster Sauce
- 2 tbsp. brown sugar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. dry mustard
- 1 tbsp. sea salt
- 2tbsp. Dijon mustard
- 4 tbsp. neutral oil
- 3 bunches of bokchoy or your favourite Chinese green vegetables
Method:
- Combine all ingredients except the lamb in a food processor and blend to a thin paste. Be sure to use a gluten-free mustard if necessary.
- Cover the lamb with the mixture and marinate, covered in the fridge for 4-12 hours.
- Bring back to room temperature and cook on the flat grill over medium/high heat for 10-15 minutes either side, basting with any remaining marinade until the last five minutes of cooking.
- Allow to rest for ten minutes loosely covered with foil while steaming your bokchoy or favourite Chinese green vegetables. Slice lamb and serve combined.
