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Asian Mini Lamb Roast with Salad Greens




Source of Recipe


dunno






Recipe Introduction


This recipe calls for overnight marinating so start it the day before (duh)





List of Ingredients



• 2 lamb rumps with the fat cut off
  
• 2 bunches tat soi (a lettuce)
  
• 1 bunch mizuna (another lettuce)
  
• 1 bunch coriander
  
• 2 tbs light soy
  
• 2 tbs hoi sin sauce
  
• 1 tbs oyster sauce
  
• 1 tbs honey
  
• 1 tsp five spice powder
  
• 1 tbs chinese cooking wine
  
• 100ml chinese red vinegar
  
• 50g brown sugar
  
• 1 knob ginger, finely sliced
  
• 1 chilli (finely chopped -you may wish to deseed first)
  
• 1 tbs crisp fried shallots or onions
  
• 1/2 tsp sesame oil
  
• 1tbs veg or peanut oil (NOT PALM)
  






Instructions



1. Combine soy, hoi sin, oyster sauce, honey, 5 spice powder and wine. Marinate the meat overnight.
   
2. Preheat oven to 180C Roast lamb to desired doneness. Baste often. Turn during cooking.
   
3. Make dressing by placing vinegar, sugar and ginger in a saucepan over medium flame. Cook until sugar dissolves. Cool. Add chilli, oils and shallots
   
4. Rest lamb, then slice thinly. Place in a bowl with the lettuces. Add dressing and gently toss. Serve garnished with lots of coriander
   






Final Comments


HEALTHY (I would have noodles with it though I need my carbs)