Readers’ Classic Christmas Cuisine: Marinated Boned Leg of Lamb by Lauraine Jacobs, January 2007

Ginny Grant / Readers' Favourites

Serves

8

Ingredients

1 medium-large boned leg of lamb
6cm-finger fresh ginger, peeled, grated
1 stalk tender lemongrass (white end only), finely chopped
2 small fresh chillies, sliced
3 kaffir lime leaves, very finely shredded (see update note)
3 tablespoons soy sauce
3 tablespoons olive oil
salt and freshly ground black pepper
4 large potatoes, washed, sliced 2-3cm (see update note)
5 tablespoons extra virgin olive oil
1 tablespoon ground cumin
4 cups baby spinach leaves
juice of 1 lemon
fresh coriander, to garnish

GINNY GRANT’S 2024 UPDATE:

I used Moonlight potatoes, or Ilam Hardy would be good. Agria aren’t great for this unless they are new season.
For many years it has been Cuisine policy to use the name makrut lime leaves instead of kaffir lime leaves.

Favourite recipe of: Maria Ten Hove, Christchurch
Maria says: My family had emigrated to the United Arab Emirates for a three-year contract in 2007. My husband gifted me a year’s subscription to Cuisine magazine. The first Christmas that we hosted in UAE, incorporating the meat, vegetables, herbs and spices available there, was a memorable day with other expats from Australia, South Africa and Canada. The flavours of the marinade (for this lamb dish) which has ginger, lemongrass, lime leaves and soy sauce, gave the lamb a lovely smoky flavour. I still use the recipes from this issue.

View the recipe collection here

Instructions

1.Place the lamb in a shallow dish and rub the ginger and lemongrass all over.
2.Scatter the chillies and lime leaves over then pour the soy sauce and olive oil over.
3.Add salt and pepper, cover and leave to marinate for around 2 hours or more.
4.Place the lamb over a very gentle flame (or if using a barbecue with a hood, preheat to 200°C) and cook for 45-50 minutes, turning occasionally.
5.Brush the sliced potatoes with 2 tablespoons of the extra virgin olive oil and sprinkle with cumin, salt and pepper.
6.Place alongside the lamb on the barbecue and grill for 30 minutes or until tender.
7.When the lamb is cooked, rest for at least 10 minutes before carving into thick slices. Place on a large serving platter.
8.Accompany with the grilled potatoes, arranged on a bed of spinach leaves drizzled with the remaining extra virgin olive oil and lemon juice.
9.Garnish the whole dish with sprigs of fresh coriander.

Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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