CHEF PELE KUAH Chargrill Lamb Shoulder
- Prep time 5Hr
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 10
A smoky and flavourful barbecued lamb shoulder marinated in a tangy blend of sauces and spices, served with mint sauce, pomegranate, fried sweet potato, and fresh rocket leaves.
Ingredients
- 5kg lamb shoulder, sliced
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
Method
- Mix all the lamb marinade ingredients until fully incorporated.
- Add 500ml of water to a blender and blend until smooth.
- Strain the juice, discarding the remaining solids, then marinate the lamb overnight.
- Grill the lamb shoulder until perfectly cooked, then cut into smaller pieces.
- Assemble the lamb on a plate, drizzling with mint sauce and pomegranate.
- Top with fried sweet potato and rocket leaves.
