Sticky Asian Marinaded Lamb
6 cloves of Garlic
1 thumb sized piece of fresh ginger, peeled
1 red chilli
3 Tablespoon runny Honey
2 Tablespoon sunflower or rice oil
3 Tablespoon Rice Vinegar
4 Tablespoon dark Soy Sauce, (Japanese)
1 Tablespoon toasted Sesame Oil
Lamb, you can use a whole leg butterflied out, Cutlets,
or I often use Neck Fillets
Place the garlic, ginger and chilli in the Tmo bowl and whizz for 3 seconds speed 7. Scrape down and repeat a couple of times.
Add the honey, vinegar, oil, soy sauce and sesame oil.
Mix together 20 seconds on speed 6
Pour this marinade over the lamb (ideally in a nice strong plastic bag which you can suck most of the air out of - this makes sure that the marinade is in contact with the lamb and makes it easy to turn every now and then).
Transfer to the fridge and leave for at least 2 hours, better still overnight or even 2 nights.
1 garlic clove
1 bunch of parsley 30g ish
1 bunch mint (leaves only) 20 g ish
handful of rocket or basil
2 Tablespoon capers
1 teaspoon dijon mustard
2 Tablespoon red wine Vinegar
100 - 150 mls Extra virgin Olive Oil
Process all the ingredients really well together until smooth. Start with 100 mls of oil and add more until you achieve a nice sauce, - because the herb quantity is imprecise you will have to go by eye. If it seems too thick add more oil.
Taste and adjust as necessary, add lemon if you like (I like)
Serve with grilled fish, chicken or beef fillets