1.5 kg floury potatoes peeled cut into 3 cm pieces
Asian Style Mint Sauce
2 Tabs grated Palm or Brown Sugar
2 Tabs Peanut Oil
1/4 cup 60 ml rice vinegar
zest and juice of 1 lime
1 Tabs Fish Sauce
2 long red chillies, seeds removed, cut into thin strips
2 Spring onions, sliced on an angle
2 cups mint leaves torn
Instructions
Step 1
Preheat oven to 180c. Combine fish sauce, sweet chilli, mint and 1 tabs oil in a bowl. Place lamb on a rack in a roasting pan and brush with marinade. Fill pan with 2 cm hot water the loosely cover lamb with foil. roast 1 hour, then remove foil and roast fo a further 45 minutes for pin or until cooked to your liking. Rest , loosely covered with foil, for 15 minutes.
Step 2
Meanwhile, place potatoes in a pan of cold salted water, then bring to the boil. Reduce heat to a medium high and simmer for 2 minutes. drain well, then return to pan and shake to fluff up the edges. Transfer to a baking dish and toss in remaining oil. Season. Once lamb has been cooking for 1 hour, placepotatoes in oven with lamb and roast for 45 minutes. While lamb is resting, increase oven to 22oc and roast for 15 minutes until crisp and golden.
Step 3 For the sauce, combine all ingredients in a bowl, stirring to dissolve sugar.
Step 4
Carve the lamb and serve with roast potates and the mint sauce.
Originally Submitted
1/9/2013
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