Give lamb the flavours of Asia with our Barbecued Satay Lamb recipe. It's quick and easy to prepare too.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, (+ 10 mins resting time)
(+ 10 mins resting time)
Ingredients
⅔ cup (160ml) satay marinade
2 tsp Chinese five spice
2 x 500g Coles Australian Mini Lamb Roasts
1 large brown onion, cut into wedges
Steamed sugar snap peas, to serve
Coles Brand Coleslaw Mix, to serve
Steamed rice, to serve
Sliced spring onion, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on high. (Alternatively, preheat oven to 230°C.)
Step 2
Combine marinade and Chinese five spice in a small bowl. Add lamb and turn to coat well. Place onion in the base of a large disposable roasting tray. Top with lamb. Cook lamb, using indirect heat, in a covered barbecue for 25 mins for medium or until cooked to your liking.
Step 3
Transfer lamb to a plate and cover with foil. Set aside for 10 mins to rest. Serve lamb and onion with sugar snap peas, coleslaw, and rice topped with spring onion.
