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Ingredients
Spicy Lamb Marinade
- 60 ML olive oil
- 1 lemon, juiced
- 5 cm fresh ginger
- 2 large garlic cloves
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- ground black pepper
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6
2h 10min
Preparation 40minBaking/Cooking -
7
easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Place garlic cloves cut in half and ginger cut into large pieces into Thermomix bowl. Blitz for 3 secs/speed 7. Scrape down sides of bowl.
- Pace butterfly whisk into Thermomix. Add the oil, lemon juice, cumin, turmeric, salt and pepper. Whisk on speed 2/5 secs.
- Make several 3cm deep slits into a lamb roast. Brush the marinade over both sides of the lamb. Cover and place in the fridge for 24 hours.
- Preheat oven to 180°C. Remove the lamb from the fridge and set aside for 25-30 mins or until it comes to room temperature.
- Roast the lamb, basting with pan juices occasionally, for 1 hour and 30 mins. The lamb should be cooked medium. Cook longer if desired.
- Cover the lamb loosely with foil to keep warm. Set aside for 15 mins to rest before serving.
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Accessories you need
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Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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