Thai Spiced Easy Carve Lamb Roast

Thai Spiced Easy Carve Lamb Roast
I know lamb shoulders seem to have all the roast glory these days but the good ole leg of lamb cannot and should not be underestimated. I’ve used a Thai (ish) paste like a crust on this lamb which is a glorious fragrant contrast to the sweetness of the meat. The whole combination is meltingly tender and incredibly tasty.

KATRINA MEYNINK

INGREDIENTS
1 x easy carve lamb leg

Spiced paste
5cm piece galangal, peeled, finely chopped
5cm piece ginger, chopped
10 garlic cloves, peeled, chopped
6 long dried red chillies, seeded and softened in boiling water, chopped
100g palm sugar, shaved (or use brown sugar)
¼ cup coconut oil or as needed
3 stems lemongrass, white part only, chopped
2 tbsp finely chopped coriander stems
3 makrut lime leaves, veins removed leaves chopped

Sauce
¼ cup fish sauce
palm sugar to taste
leftover bits lemongrass from above
galangal
1 cup chicken stock
couple of makrut lime leaves, bruised

Coconut rice
200g brown basmati rice
360ml coconut milk
150ml chicken stock
1/3 cup fried shallots

LAMB LEG - EASY CARVE - FREE RANGE (1.7KG) $42.48

Method

To make the paste, add all the ingredients except for the oil to a food processor. Add a little of the oil and blitz. You want to add the oil gradually until you achieve a chunky paste. You may need to add a little more oil than what is specified or less, just add until you achieve the desired consistency.

Add the lamb to a roasting dish. Rub the lamb with a light coating of oil. Smear the paste over the top of the lamb, meat part only, and pop in the fridge.

LAMB LEG - EASY CARVE - FREE RANGE (1.7KG) $42.48

Method

Preheat the oven to 180°C. Remove lamb from the fridge at least 30 mins before cooking. Roast for 1 hour and 15 minutes for medium rare.

Meanwhile, for the coconut rice, bring coconut milk, rice and stock to the boil in a saucepan over medium heat. Cover with a tight-fitting lid, reduce heat to low and simmer for 10-15 minutes. Keep checking on the rice and if the liquid is evaporating too quickly, top with water, a tablespoon at a time. Remove from heat and stand until required.

When you have 30 minutes remaining on the lamb cooking time, add the sauce ingredients to a saucepan and simmer. Stir regularly until reduced and it has taken on a lovely glossy consistency. Strain the sauce into a bowl and taste for seasoning.

Allow the lamb to rest before carving and adding a drizzle of the sauce. This lamb is phenomenal with coconut rice and a very healthy smattering of fried onions.