BBQ MAR­I­NATED LAMB WITH TOMATO AND CU­CUM­BER SALAD

Element - - Food -

• 10 lamb shoul­der chops

MARI­NADE • 1/3 cup worces­ter­shire sauce • 1/3 cup soy sauce • 1/3 cup brown su­gar • 1/3 cup dark rum • 1 onion, grated • 2 ta­ble­spoons dry mus­tard • 2 ta­ble­spoons tomato paste • 2 cloves gar­lic, crushed • 2 ta­ble­spoons oil • 2 ta­ble­spoons fresh gin­ger grated •1tea­spoon co­rian­der • 1 tea­spoon all­spice • 1 tea­spoon nut­meg • 1 le­mon zest & juice • 1 orange zest & juice • Salt & pep­per Mix all mari­nade ingredients in a pot and bring

to the boil, stir­ring un­til su­gar dis­solves. Sim­mer for 4-5 min­utes. Cool. Place lamb in dish, pour over mari­nade and coat well. Cover and leave in the fridge for 24 hours. Grill or BBQ to your lik­ing. Rest for fiveminutes be­fore serv­ing.

Serves 6-8

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