Coriander Lamb with Ginger Wok Tossed Vegetables
I know… it’s another lamb dish but this was a delicious accident that I decided to share.
I was intending to use these flavours with chicken… but forgot to stop on the way home! Luckily there was a leg of lamb in the fridge so I made do… and it was a yummo surprise.
Ingredients for family of 4 with lots of left overs
Lamb:
- 1 Leg lamb
- 2 cloves garlic
- 1 bunch coriander and roughly chopped, including well washed roots, reserve some leaves for serving [Go to the Cooking Basics page for note]
- Juice and zest of one lime
- 2 tablespoons Ketchap Manis
- 1 tablespoon light soy
- 2 tablespoons approx. peanut oil
- 5 cloves garlic, peeled and halved
- salt and pepper
- chilli, fresh or dried – optional to taste
Vegetable StirFry:
- handful baby corn
- 1 bunch bok choy, choppped into bite size pieces
- two handfuls of snow peas, top and tailed
- 1 bunch brocolini, chopped into 3 cm pieces
- 5 cm piece of fresh young ginger, finely julienned or matchsticks [you'll know it's very fresh and young if the skin is thin almost transparent]
- 2 cloves garlic, peeled and sliced
- 2 tablespoons peanut oil
- 2 tablespoon malt vinegar
- 2 tablespoons light soy
- few drops of sesame oil
Season the lamb well with salt and pepper then sear in a hot pan [or on the bbq] until it has a lot of colour on both sides. Place into a baking dish. In a mortar and pestle [Go to the Cooking Basics page for note] pound the zest of the lime with the coriander root and leaves until it becomes a rough paste – a pinch of salt will help it on the way acting as an abrasive agent. Then add the ketchap manis, soy, lime juice, malt vinegar and a dash of the peanut oil. Mix till well combined then rub all over the lamb. Cover with foil [leave enough room at the top so foil does not stick to lamb marinade]. Drizzle with remaining peanut oil. I baked mine very slowly in a low oven so we had time to go for a surf: 125 degrees for nearly 2 hours. But you could use your usual temperature and timing if preferred.
While the meat is resting make the vegetable stirfry:
Heat a wok over a very high heat. Add the peanut oil. When the oil is shimmering add the garlic and ginger and cook for a few moments – keep it moving so it does not burn. Drop in all the vegetables and stir constantly. Cook till softened but still crunchy. Pour over the malt vinegar, soy and sesame – stir to coat vegetables. Pile high on a platter with slices of the lamb. Pour over any wok juices and top the reserved coriander leaves.
