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Oriental-Style Marinated Rump of Lamb

Succulent lamb rumps marinated in a ginger, soy, and plum sauce paste, then roasted or barbecued to perfection.

DinnerAsianLambHigh ProteinBbq

Estimated Nutrition

Per Serving Total
Calories 425 kcals 2550 kcals
Carbohydrates 7.5 grams 45 grams
Fat 28 grams 168 grams
Protein 35.1 grams 210.6 grams
Cook Time
25 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Soy Sauce
30
ml
Ketjap Manis
30
ml
Plum Sauce
ready-made sweet-and-sour
30
ml
Mirin
Meat
1020
g
Lamb Rumps
6 portions of 170g each
NutsSeeds
4
cloves
Garlic
peeled
OilsFats
30
ml
Sesame Oil
15
ml
Olive Oil
extra virgin, to loosen marinade
Vegetables
5
cm
Ginger
peeled, finely grated

Steps

  • Blend marinade ingredients except olive oil into a smooth paste.
  • Loosen the mixture with a drizzle of olive oil as needed.
  • Place lamb and marinade in a freezer bag and massage the meat.
  • Chill the lamb in the fridge for 2 to 24 hours.
  • Preheat the oven to 190°C or prepare a barbecue.
  • Remove lamb from the bag and shake off excess marinade.
  • Roast for 20-25 minutes in a tray or grill on the barbecue until cooked.