Friday, 12 December 2008
How to make a Difference - Roast Lamb with an Asian Twist
Before I start on this post, I just want to say that no matter how lucky we are to have access to so much good food, there are a host of people in other parts of the country not to mention the rest of the world that are NOT so lucky. Some dont even have access to a decent meal much less decent water supply. So spare a thought for them and remember that awareness can be one of the greatest weapons to solve any problem.
I am submitting this dish to the BloggerAid: Because We Can Help event hosted by my good friends and two of the creators of BloggerAid - the duo of Psychgrad and Giz. They strongly believe that they can make a difference and I do to! Now on to the post...
Roast Lamb is a favourite with most people no matter how it's made. Everyone in my family enjoys a good Roast Lamb and when I say everyone, I mean my parents, brothers, sis-in-laws, parents-in-law, brothers-in-law - you get the idea. Roast Lamb is a definite favourite.
Problem is, getting a good leg of lamb is expensive over here and so Roast Lamb is hardly made at home. Usually, we enjoy our Roast Lamb at functions where a nice big leg of lamb is roasted over the spit by the caterers. Sometimes, my brother will make a Roast Lamb at home for a special occasion too. I've never made a roast leg of lamb before. I much prefer Roast Beef.
Neverthelss, when The Lovely Wife's aunt came down from Australia for a visit and brought along a leg of lamb, my Mom-in-Law asked if I could cook it. I decided to do something a little different since I reckon just roasting the lamb with garlic and then eating it with mint sauce can be kind of boring. Tasty sure, but still boring...
I decided to throw in an Asian Twist to the Roast Lamb and this is what I did:
12 gloves garlic - sliced
2 1/2 Tbsp Dark Soy Sauce
12 Dry Chillies - cut into large pieces
2 eggplants - diced
1 inch ginger - sliced thinly
1 onion - diced
4 tomatoes - quarterd
3 tbsp oregano
Pierce holes in the lamb with a knife and stuff the holes with the sliced garlic. Leave to marinate. Meanwhile, sautee the oregano with black pepper. Add in the ginger and onions and cook till fragrant. Add in the chillies and fry well. Add in the egglplant and tomatoes and cook till soft. Add in the dark soy sauce and mix well. Rub this all over the lamb and then bake in a preheated 200C oven for about 45 mins then reduce heat to 160C and roast for another 2-3 hours, covered, till lamb is cooked through and tender.
The lamb was lovely and tender and had a nice spiciness to it. The family enjoyed it immensely and I personally thought that this was a much better way to enjoy a good leg of lamb!