Hot Ruby Saltbush Lamb
1 Arcadia Saltbush Lamb roast [leg or shoulder]
150 ml coconut milk
150 ml extra coconut milk for marinade
3 tbsp Thai red curry paste
3 tsp fish sauce
2 tbsp brown sugar
Method
Combine marinade ingredients and marinate lamb for about 30 minutes, overnight if time allows. Heat oven to 180C (160C fan forced). Remove lamb from marinade, reserving as a baste and sauce. Place lamb on a rack in a roasting pan. Pour a little water into pan to stop juices burning whilst cooking. Cook to preference. Remove roast from pan and cover loosely with foil. Allow roast to rest so juices settle before carving (about 10-15 minutes). Meanwhile, add coconut milk and reserved marinade to pan juices, boiling until reduced and thickened. Carve roast holding meat with tongs rather than a fork to prevent juices escaping. Serve red curry roast on a bed of Jasmine rice and garnish with a fresh cucumber and lime salad.
From Meat and Livestock Australia 'themainmeal.com.au' site.
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