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Photographer: Brett Stevens. Stylist: Yael Grinham
Photographer: Brett Stevens. Stylist: Yael Grinham

Ingredients

  • 1.5kg butterflied leg of lamb, trimmed
  • ¾ cup (180ml) japanese soy sauce
  • ½ cup (110g) firmly packed brown sugar
  • 2 tablespoons olive oil
  • 9cm piece fresh ginger (45g), grated
  • 6 cloves garlic, crushed
  • 1/3 cup (80ml) water
  • coriander potatoes
  • 750g baby new potatoes, quartered
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh coriander

Barbecued soy and ginger lamb with coriander potatoes

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes
Method

Cut lamb into two even-sized pieces; combine in large shallow dish with sauce, sugar, oil, ginger and garlic. Cover; refrigerate 3 hours or overnight.

Drain lamb over small bowl; reserve marinade. Cook lamb on heated oiled barbecue over low heat, covered, about 30 minutes or until cooked as desired, turning halfway through cooking time. Cover, stand 10 minutes.

Meanwhile, make coriander potatoes.

Bring reserved marinade and the water to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug. Serve sliced lamb with potato; drizzle with sauce.

coriander potatoes

Boil, steam or microwave potatoes until tender; drain. Drizzle with oil; sprinkle with coriander.

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