Tamarind Glazed Lamb
Tamarind Glazed Lamb with Grilled Cucumber, Gem Lettuce, Red Onion, Chilli and Peanuts
Tamarind Glaze
75g tamarind pulp (available in Asian supermarkets and some supermarkets)
200ml water
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated ginger
Simmer the pulp in the water for a few minutes then strain into another pan, discarding the seeds. Add the honey, soy and ginger and boil to a syrup.
500g rump lamb slices
Oil and salt for rubbing
Rub the lamb slices with oil and sea salt and grill. Start adding the glaze and turning and glazing until lamb is cooked.
2 little gem lettuces halved through the root
2 red onions peeled and cut into 6 wedges through the root
1 cucumber, quartered lengthwise and seeds removed
Oil for brushing
50g chopped roasted peanuts
2 teaspoons chopped red chilli
Brush the vegetables with oil.
Start with the onions and cook for 2 minutes then add the cucumbers. Cook until softer and brush with a little of the tamarind. Season with salt.
Finally cook the lettuce for a minute.
Arrange on a platter.
Slice the lamb and scatter over the top with the peanuts.
Mix the remaining glaze with the chilli and drizzle over the top.
