Ingredients
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2kg leg of lamb, deboned and butterflied
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Salt and pepper, season to taste
Method
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Rub the marinade over the lamb and place in the fridge for at least 2 hours.
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Preheat oven to 200℃. Roast the lamb in a baking tray for 30 minutes. Take the lamb from the roasting tray and place it on the preheated barbecue to grill for 10-15 minutes.
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Let the lamb rest for 10 minutes, then slice.
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Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.
Marinade
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4 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
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3 Tbsp Lee Kum Kee Premium Oyster Sauce
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2 Tbsp maple syrup
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2 Tbsp sunflower oil
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4 spring onions, finely sliced
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4 cloves of garlic, finely minced
Dipping Sauce
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150g Greek yoghurt
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1 bunch fresh coriander, chopped
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1 lime, juice and zest