ONE-TRAY SAIGON LAMB WITH COCONUT RICE & CUCUMBER MIRIN SESAME - SERVES 4

Dive into the taste of Saigon with tender, slow-cooked Riverina butterflied lamb leg glazed in our signature sticky Asian-inspired sauce. Paired perfectly with fragrant coconut rice and a crisp cucumber salad drizzled with mirin and sesame, this dish is a delicious balance of bold and fresh. A One Tray Dinner that brings the taste of far-off markets straight to your table‚ fuss, maximum flavour!

Purchasing this item gives you 4 serves.

COOKING METHOD :)

1. Preheat the grill on high and set the oven to 160c. Place lamb in tray, small drizzle of olive oil on lamb, season well. Place under the grill for 5 mins until browned, fat slightly rendered. Remove from the grill and turn off the grill.

2. Drizzle marinade over lamb and rub in well, repeat 2-3 times. If you have an oven/grill ensure the grill plate has cooled. Cover the tray with foil and place the tray back in the oven for 20-25 mins. Depending on how rare you enjoy your lamb. 10 mins before cooked, add the coconut rice tray to the oven.

3. Whilst the lamb is cooking, slice the cucumbers in half long ways, then cut diagonal strips, roughly 1cm wide. Creating a spear like shape. Deseed the chilli and cut in thin strips. 

3. Remove foil from tray and increase temp to 200c, spoon marinade from tray over the lamb, and use the lamb to trap the residual marinade in the corner. In the dry space of the tray pour in the sesame seed mix. 

4. Place back in the oven for a few mins to caramelise the marinade and brown the sesame seed mix. 

5. Toss the coriander with cucumber and dress with Mirin Sesame dressing. Slice the lamb in strips and serve on top of rice with a drizzle of the marinade. Sprinkle sesame mix over all and add chilli to salad and lamb if you desire. Squeeze of lime and welcome to Saigon