Ingredients

• 5cm/2in piece fresh ginger
• peeled
• finely grated
• 4 garlic cloves
• peeled
• 3 tbsp soy sauce
• 2 tbsp ketjap manis
• 2 tbsp ready-made sweet-and-sour plum sauce
• 2 tbsp mirin
• 2 tbsp sesame oil
• extra virgin olive oil
• 6 x 160-180g/5-6oz lamb rumps

Directions

• For the marinade
• blend all of the marinade ingredients except the olive oil to a smooth paste in a food processor (Alternatively
• grind to a paste in a pestle and mortar.) Gradually add a drizzle of olive oil to loosen the marinade mixture as necessary.
• For the lamb
• transfer the marinade to a resealable freezer bag and add the lamb rumps. Seal the bag
• removing as much air as possible as you do so
• then massage the mixture into the meat and set aside in the fridge to marinate for between 2 hours and 24 hours.
• When the meat has marinated
• either preheat the oven to 190C/375F/Gas 5
• or prepare a barbecue.
• Remove the marinated lamb rumps from the freezer bag and shake off any excess marinade. Place the marinated lamb rumps into a roasting tray and roast in the oven for 20-25 minutes (for medium
• depending on the size of the rumps)
• or until cooked to your liking. Alternatively
• cook the lamb rumps on the hot barbecue grill.