Oriental Roast Leg of Lamb

Name: Oriental Roast Leg of Lamb
Yield: 10
Ingredients: 2500.0g Leg of Lamb, whole & bone in; 80.0g Garlic, smashed; 10.0g Cumin Seed; 10.0g Fennel Seed; 10.0g Paprika Powder; 100.0g Corn Oil; 4.0pc Tumeric Leaf; 2.0pc Banana Leaf; 15.0g Knorr Lime Flavoured Powder 400G; 5.0g Fine Salt; 10.0g Fine Sugar; 200.0g Shallot Oil; 80.0g Garlic, chopped; 300.0g Spring Onion, chopped; 100.0g Young Ginger, chopped; 200.0g Coriander Leaf, chopped; 35.0g Knorr Chicken Stock 1KG

Give your usual leg of lamb an exciting Asian twist.

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Roast Leg of Lamb

Leg of Lamb, whole & bone in 2500.0 g
Garlic, smashed 80.0 g
Cumin Seed 10.0 g
Fennel Seed 10.0 g
Paprika Powder 10.0 g
Corn Oil 100.0 g
Tumeric Leaf 4.0 pc
Banana Leaf 2.0 pc

Coriander Vinaigrette

Knorr Lime Flavoured Powder 400G 15.0 g
Fine Salt 5.0 g
Fine Sugar 10.0 g
Shallot Oil 200.0 g
Garlic, chopped 80.0 g
Spring Onion, chopped 300.0 g
Young Ginger, chopped 100.0 g
Coriander Leaf, chopped 200.0 g
Knorr Chicken Stock 1KG 35.0 g

Fusion

Main Course

Beef & Lamb

Give your usual leg of lamb an exciting Asian twist.

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Preparation

Roast Leg of Lamb
- Marinate whole leg of lamb with all the ingredients.
- Roast in pre oven at 140° Celsius, for 30 minutes.
- Wrap marinated leg of lamb with turmeric leaf, followed with banana leaf. Continue roasting for another 30 minutes.
- Once achieved the desired doneness, remove from oven and keep warm before assembly.
Coriander Vinaigrette
- Mix all ingredients and allow to infuse for 24 hours, in chiller.
Assembly
- Placed prepared "Oriental Roast Leg of :lamb" on the carving board.
- Served with "Coriander Vinaigrette".