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–+ servings

Lamb Siam

BBQ Lamb Siam slow cooked legs of lamb basted with Thai flavours & served with fresh jus.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 16

Ingredients
  

  • 3.2 kg Boneless leg of lamb Cut into approx 500-600 gram piece es
  • 4 each kaffir lime leaves cut into thin slivers
  • 60 grams minced garlic
  • 60 grams TFG Sweet Chilli or replace with .5 tsp chilli flake per 30 gm deseeded and chopped
  • 100 grams soya sauce
  • 40 grams oyster sauce
  • 60 grams lime juice
  • 12 grams coriander fresh chopped Double if paste from tube

Instructions
 

  • Cut lamb into approx 500 gram pieces. Score 4-5 time longways with the grain of the lamb
  • Mix the marinade together in a bowl. Toss the lamb in the marinade, and leave covered in the fridge overnight.
  • Heat the BBq to a searing temperate and seal the lamb till brown on both sides – about 6-8 mins each side. (Can skip this step)
  • Place into a deep oven proof tray fat/skin side up with marinating juices,(just enough room for the lamb, but not overlapping). Cover with baking paper then foil.
  • Place in oven at 170c for approx 1.5 hours.
  • Check internal temp has reached at least 78c then take out out the oven and cool.
  • Pour cooking liquids into a pot or container and place into fridge to cool completely ,until a layer of fat has set on the top.
  • Place Lamb into fridge once internal temp has dropped to 20c.
  • Once lamb is cooled, carve into 6-8 reasonably thick pieces and place into an oven ready dish to re-heat.
  • Once the juices have cooled skim away 75% of the set fat. Pour off 20% of the juices and reserve. Measure the volume of the remains juices and fat.
  • Make a gravy with the 80% remaining by adding 50 grams of cornflour per litre of juices. Mix cornflour in 1 cup of water and add an extra 10 grams of cornflour. Heat and blend with stick blender until thickened and smooth.
  • With the lamb in oven trays add the reserved cooking juices to the lamb, ladle some gravy over the lamb, cover with paper and foil.
  • Re-heat the lamb at 200c for at 1 hour or until internal temp is 75c - 80c.
  • Serve with remainder of tray in a jug,.
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