This is an Asian twist on a traditional Roast Lamb dish created by Fiona Uyema for the European Try Lamb campaign. Visit trylamb.ie for more information.
The Asian flavours compliment the meat giving a beautiful delicate flavour. Allow time to bring the meat to room temperature out of the fridge before roasting and time to rest after taking it out of the oven when fully cooked. Adding water to the base of the tray also gives a nice moist lamb meat. Take the lamb out of the fridge 1 hour before cooking. Cooking Time – 45 minutes (per kilo)
