Lemongrass Lamb Rumps
Lamb Rump Marinade with Tamarind Sauce
Marinating the lamb rumps in this Asian-style marinade makes the lamb meltingly tender, if you can, marinate over time for added flavor
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National Lamb Day,
3, trimmed Quality Mark lamb rumps
2 stalks, white part, chopped lemongrass
2, roughly chopped shallots
1, deseeded and chopped red chilli
1, chopped garlic clove
4 tbsp white sugar
1 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp white sugar
1-2 tsp fish sauce
4 tbsp water
1, juice of one lime juice
rice, white, basmati, boiled, undrained
3 tbsp, crispy fried shallots
1/2, finely chopped chilli
To Make Tamarind Sauce
To Roast Lamb
Preheat oven to 210°C.
Place lemongrass into a mortar and pestle or small food processor and break down into a rough coarse paste.
Add shallots, chilli and garlic and continue to pound until well combined. Set aside.
Place the sugar, vegetable oil and fish sauce in a bowl and mix until the sugar dissolves.
Stir in lemongrass paste and set aside to allow flavours to infuse.
Pat lamb rumps dry with kitchen paper and place in a non-metallic shallow dish.
Rub lemongrass marinade over lamb rumps, cover and place in the refrigerator.
Overnight is best, but for as long as you can.
Nutrition Information per Serving (273g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)