Wedding Anniversary Dinner - Roast Lamb and Beans!

Just the other day was our 2nd Wedding Anniversary. Since it was a weekday and we preferred to stay in, I decided to set up a restaurant like feel in our home for my husband. Nice napkins, cutlery, wine glasses and flowers brought it all together.

I had been meaning to try my hand at making a Roast Lamb for a while, so thought why not tonight! This recipe was given to me by my brother in law. Below is the recipe for Roast Lamb and Stir fry Beans and before/ after photos! It was a hit with the hubby :-)

Before

After

Prep time: 10mins
Marinate for: 1 to 3 hours 

Cooking time: 45mins

Serves 2 to 3

 

Ingredients

 

1 Kg butterflied Lamb 

Green beans 250g

 

For marinating the meat

 

Crushed garlic 1 bulb

Crushed ginger 1 teaspoon

Fresh chilli 1 teaspoon - please adjust to your taste

Kosher Salt 1 teaspoon

Soy Sauce 2 tablespoons

Oyster Sauce 2 tablespoons

Rice vinegar 1 teaspoon

Coriander chopped finely

Olive oil 2 tablespoons

 

For the beans

 

Crushed garlic 1/2 teaspoon ( I just took some from the whole bulb) 

Oyster sauce 1 tablespoon

Kosher salt to taste

Olive oil 1 tablespoon

Water 2 tablespoons

 

Method

1. Leaving aside 1/2 a teaspoon of crushed garlic, combine all the ingredients for the lamb marination. Cut a few small slits into the lamb butterfly (on both sides). Using all the marination cover the lamb on both sides, cover and put back in the fridge for 1 to 3 hours. My lamb was in the fridge marinating for 3 hours.
2. Pull out the marinated lamb from the fridge 30 minutes before roasting.
3. Pre heat oven to 200°C with the empty roasting pan inside. Once heated pull out roasting pan, coat with cooking spray and sit lamb in pan, fat side up. Put back in the oven for 15 to 20 minutes.
4. After 15 to 20 minutes, turn the lamb. Baste with marination juice that should be pouring out of the lamb now.
5. Let cook for another 20 to 25 minutes for well done. 
6. Meanwhile, Heat up a wok for the beans. Once hot, add olive oil, beans, garlic and salt. Stir fry for 2 minutes, uncovered.
7. Add 1 tablespoon cold water, cover and steam cook for 2 minutes. Add the other tablespoon of water halfway through. Stir every so often so beans don't burn.
8. Add the Oyster sauce and stir fry uncovered for another 2 minutes.
9. When lamb is done, pull it out of the oven. Cover with foil and let sit for 10 to 15 minutes before carving.

 

Enjoy with a glass of red wine :-)

Tash x x