- 3 tbsp Tamarind paste
- 4 Garlic cloves, peeled and crushed
- 1 tbsp Siracha chilli sauce
- 1 tbsp Honey
- 1 tbsp Ginger, peeled and grated
- 1/3 cup Lemon juice
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 2 tbsp Sesame oil
- 1 deboned, butterflied leg of lamb
- 1 handful of fresh coriander and mint leaves, chopped to serve
1.Mix all marinade ingredients. Cut off any excess fat from the lamb. Place the lamb in a sealed plastic container with the marinade. Cover the lamb with the marinade.
2.Refrigerate for at least 3 hours, or up to 24 hours. Turn a few times while marinating.
3.When ready to braai, bring the lamb up to room temperature. Remove lamb from the container, and season with salt.
4.Prepare the kettle braai for indirect cooking to medium heat.
5.Cook in a preheated kettle braai with the hood on for 45 minutes (for medium rare), or until done to your liking. Set lamb aside to rest for 10 minutes.
6.To serve, slice lamb across the grain, sprinkle over the mint and coriander. Serve with griddle braai veggies.