Lamb Roast With Port, Star Anise, Ginger And Tamarind

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 kg boneless lamb loin roast
• 1 tablespoon canola oil
• 1 onion, sliced
• 6 cloves garlic, whole,unpeeled
• 2 cm ginger, peeled and finely grated
• 1 sprig rosemary
• 1 whole star anise
• 1/3 cup port wine
• 1/4 cup dark soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons light brown sugar

Recipe

• 1 preheat oven to 140 c (280 f).
• 2 brown lamb all over in oil in casserole dish.
• 3 transfer lamb to plate.
• 4 fry onion slowly in same pan.
• 5 pour off excess oil, leaving onion behind.
• 6 return lamb to dish.
• 7 add remaining ingredients and season with pepper.
• 8 bring to boil, cover and transfer to oven.
• 9 cook for around 3 hours turning occasionally until meat is very tender, and cooked through.
• 10 set lamb aside.
• 11 skim as much fat as you can from juices, strain.
• 12 slice the lamb thickly and drizzle with a little of the cooking juices.