- 3 lemongrass stalks
- 4 garlic cloves, finely chopped
- 4 long red chillies, finely chopped
- 2 tsp black peppercorns
- 510 g oyster sauce
- 12 kg lamb
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you do not wish to spit-roast, baste a bone-in lamb leg or shoulder and cook in a covered barbecue over low heat, turning and basting every 20 minutes, for 3 hours or until golden.
Cut green stalks from lemongrass, then tie together with kitchen string and reserve for basting. Finely chop white part of lemongrass. Place in a bowl with garlic and chillies.
Using a mortar and pestle, grind peppercorns until coarsely ground, then add to lemongrass mixture. Add oyster sauce and stir to combine. Transfer half of the marinade to a bowl, cover and set aside to baste lamb during cooking.
Thread lamb onto spit over heated coals and start rotisserie. Using lemongrass stalks, brush marinade over lamb and cook for 3 hours.
Brush with reserved marinade and cook for a further 30 minutes or until golden. Move half the coals to one end of spit and carve meat.
Photography by Olga Bennett.