serves
4-6
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
All Fired Up
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G
Watch The Full Episode Here
G
Ingredients
- ¼ Kent pumpkin, peeled, seeded and cut into thin wedges
- ¼ head green cabbage, cut into wedges
- 2 green capsicums, sliced
- 125 g beansprouts, washed
- 1 brown onion, cut into rings
- 60 ml (¼ cup) vegetable oil
- 1.5 kg boneless lamb shoulder roast
Genghis Khan sauce (makes extra)
- 2 tbsp sake
- 2 tbsp rice vinegar
- 2 tbsp honey
- 125 ml (½ cup) soy sauce
- 1 Granny Smith apple, peeled, cored and roughly chopped
- ½ brown onion, roughly chopped
- 1 cm piece ginger, peeled2 tbsp sugar
- 2 garlic cloves
- 1 tsp chilli powder
- salt and ground black pepper, to season
Instructions
- For the Genghis Khan sauce, put all the ingredients into a blender and blend into a puree. Refrigerate overnight.
- Preheat the barbecue hotplate until very hot. Brush the vegetables with the oil and place on the grill. Cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate.
- Untie the lamb and cut into ½ cm thick slices. Grill the lamb until cooked to your liking and place on top of the vegetables, allowing the resting juices of the meat to drip onto the vegetables. Serve with the sauce.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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