Ingredients
- 5kg Australian lamb shoulder slice
Lamb Marinade
- 300g Plum sauce
- 200g Oyster sauce
- 150g Garlic, chopped
- 20g Fresh Rosemary, chopped
- 150g Fresh coriander, chopped
- 150g Brown sugar
- 30g Chicken stock powder
- 45g Paprika powder
- 500ml Water
- 45g Salt
For Garnish
- Mint sauce
- Pomegranate
- Arugula (Rocket leaves)
- Fried sweet potato
Directions
-
1
Mix all the Lamb marinade ingredients till fully incorporated.
-
2
Put 500ml of water in the blender and blend till smooth.
-
3
Take only the juice and throw the remaining solids. Marinate the lamb overnight.
-
4
Grilled the lamb shoulder to perfection then cut into smaller pieces
-
5
Assemble on the plate then drizzle mint sauce and pomegranate.
-
6
Top with fried sweet potato and arugula.
