Ingredients
- 1.5kg Lamb Shoulder (or 1.5kg Lamb breast ribs cut into single ribs.)
- Olive & Rice Bran Oil
Marinade
- 2 teaspoons Ginger
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Chilli Addiction
- 5 Eschallots
- ¼ cup Fresh Orange Juice – or juice from Freshly squeezed Oranges
- 2 bunches Corriander including roots
- 2 Garlic Cloves
- ¼ cup Rice Brand or Olive Oil
- 1 Teaspoon ground Cumin
- 1 Star Anise
Dipping Sauce
- 1 Clove Garlic, crushed
- 1 Tablespoon Maple Syryp
- Zest and juice of 1 Large Lemon
- 1 Tablespoon Olive Oil
- ½ Teaspoon Chilli Addiction
- 1 Tablespoon chopped Mint (fresh)
- ½ Cup Greek Yoghurt
- Salt & Pepper to taste
I like to pre prepare all ingredients before cooking commences, that prevents any little disasters along the way.
Combine ingredients for Marinade in a food processor or Thermomix and puree. Pour over shoulder to ensure coated and refrigerate for minimum 1 hour or overnight if possible. (Set aside a small amount to toss through potatoes).
Preheat oven to 200°C. Fan forced setting. Use middle oven rack.
Place lamb shoulder skin side up on an oven tray (on baking paper) and cook for approximately 20 minutes, then change to Top Grill setting at 180°C to brown top for about 7-10 minutes. This will give a medium-well done result.
Remove meat from oven and allow to rest loosely covered with foil for 10 minutes before slicing into thick slices. Serve over chunky diced boiled potato drizzled with reserved marinade, Blanched Asparagus spears & sprinkle with Coriander leaves. Drizzle with dipping sauce or serve on the side.
Serves 4-6