Spiced Oriental Marinated Lamb Rump Recipe

Hairy Bikers recipes
From Hairy Bikers Everyday Gourmets

Ingredients

For the marinade

• 5cm/2in piece fresh ginger, peeled and finely grated
• 4 garlic cloves, peeled
• 3 tbsp soy sauce
• 2 tbsp ketjap manis
• 2 tbsp ready-made sweet-and-sour plum sauce
• 2 tbsp mirin
• 2 tbsp sesame oil
• Extra virgin olive oil, to loosen the paste

For the lamb

• 6 lamb rumps, about 160–180g/5–6oz each

Method

1. Make the marinade by combining the ginger, garlic, soy sauce, ketjap manis, plum sauce, mirin and sesame oil. Blend these ingredients in a food processor until smooth, or pound them to a paste using a pestle and mortar. Add a small drizzle of extra virgin olive oil if the mixture needs loosening to form a smooth, spreadable marinade.

2. Place the lamb rumps into a resealable freezer bag or a non-reactive container. Pour in the marinade, seal the bag or cover the container, then massage the marinade all over the meat. Remove as much air as possible if using a bag. Chill the lamb in the fridge for at least 2 hours and up to 24 hours for the best flavour. Overnight marinating will give the deepest flavour.

3. When you are ready to cook, remove the lamb from the fridge and let it sit at room temperature for 20–30 minutes while you preheat the oven to 190°C/375°F/Gas 5, or prepare a hot barbecue grill. Bringing the meat closer to room temperature helps it cook more evenly.

4. Take the marinated lamb rumps from the bag and gently shake off any excess marinade—no need to rinse. Arrange the rumps in a roasting tray with a little space between each piece, or place them directly on a hot barbecue grill over medium-high heat. Roast in the oven for about 20–25 minutes for medium doneness, adjusting the time slightly depending on rump size and desired doneness. On the barbecue, sear each side until well browned, then move to a cooler part of the grill to finish cooking, checking with a meat thermometer if you have one.

5. Once cooked to your liking, remove the lamb from the oven or grill and transfer to a warm plate. Cover loosely with foil and rest for 5–10 minutes to allow the juices to redistribute; this keeps the meat tender and juicy when carved.

6. Carve the rumps against the grain into slices and serve immediately. These flavours pair well with steamed rice, a simple salad of crisp greens, or grilled vegetables. Leftovers can be sliced cold for sandwiches or chopped into salads.

Notes: The ketjap manis and plum sauce give a sweet-savory glaze; adjust quantities to taste. If you prefer a spicier profile, add a pinch of dried chilli flakes or a small amount of fresh chilli to the marinade. Always store marinated raw meat in the refrigerator and discard any leftover marinade that has been in contact with raw meat, unless it is boiled before using as a sauce.