CHEF PELE KUAH Chargrill Lamb Shoulder
- Prep time 5Hr
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 10
BARBECUE
Ingredients
- 5kg Australian lamb shoulder slice
LAMB MARINADE
- 300g Plum sauce
- 200g Oyster sauce
- 150g Garlic, chopped
- 20g Fresh Rosemary, chopped
- 150g Fresh coriander, chopped
- 150g Brown sugar
- 30g Chicken stock powder
- 45g Paprika powder
- 500ml Water
- 45g Salt
FOR GARNISH
- Mint sauce
- Pomegranate
- Arugula (Rocket leaves)
- Fried sweet potato
Method
- Mix all the Lamb marinade ingredients till fully incorporated.
- Put 500ml of water in the blender and blend till smooth.
- Take only the juice and throw the remaining solids. Marinate the lamb overnight.
- Grilled the lamb shoulder to perfection then cut into smaller pieces.
- Assemble on the plate then drizzle mint sauce and pomegranate.
- Top with fried sweet potato and arugula.
