There’s no better dish to serve on Australia Day than lamb – and this Asian-inspired recipe by our Senior Stylist Jono Fleming is sure to impress. All you need to add is a cool drink, a cricket set and your nearest and dearest and you’ll be on your way to an Australia Day well spent.
Barbecued lamb leg with Asian flavours and horseradish mayo
4 spring onions (white part only), finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, finely grated
1 large red chilli, seeds removed, finely chopped
1/4 cup (60ml) soy sauce
1½ tbs rice vinegar
1 tsp caster sugar
1.2-1.5kg butterflied lamb leg (ask your butcher to do this for you)
Handful of coriander leaves, roughly chopped
Soft white damper rolls and watercress sprigs (optional)
1 bunch watercress
4 tbs whole egg mayonnaise (I used Japanese Kewpie)
2 tsp horseradish
Place the spring onion, garlic, ginger, chilli, soy, rice vinegar and sugar in a small bowl and mix to combine. Lay the lamb in a dish and rub the marinade all over it. Cover with plastic wrap and marinate in the fridge for at least 2 hours, preferably overnight.
When you’re ready to cook the lamb, oil your barbecue plate and preheat to high. Sear lamb for about 2 minutes on each side, then cover with the lid and turn heat to medium. Cook for 10 minutes each side for medium, or until the meat is done to your liking. Remove the lamb to a tray, cover loosely with foil and leave to rest for 10 minutes.
Meanwhile, for the sauce, mix the mayonnaise with the horseradish and a squeeze of lime juice to taste in a small bowl.
Slice the rested lamb, scatter with chopped coriander and serve in rolls with some sauce drizzled over and watercress for crunch. Or serve simply with a fresh salad and the sauce on the side.