This Jamie Oliver lamb recipe may seem to require a lot of ingredients but once you have them, all you need to do is toss everything together to marinate the meat. I substituted the lamb with pork roast and served it to guests for my mother’s 61st birthday. I didn’t even use salt because all the herbs were enough to give the roast a delicious Thai-inspired flavor. You’ll find how amazing the lemongrass smell lingers in the meat even after several reheats of the leftovers.
1 pork roast, bone-in, about 5 pounds
For the marinade:
1 stalk lemongrass, cut in short pieces, smashed
10 kaffir lime leaves, chopped
1 medium-sized knob of ginger, peeled, sliced
half a head of garlic, minced
half a bunch of cilantro, roughly chopped
4 Thai chilies, chopped
juice from 3 limes
1. Marinate the pork roast. Pat pork roast dry with a paper towel. Transfer to a large glass container that you can use to marinate. Stir together the olive oil and lime juice in a small bowl and drizzle all over the roast. Stuff every nook with garlic and herbs. Cover with plastic wrap and store in the fridge overnight.
2. When ready to cook, preheat oven to 425Âº. Remove the pork from the refrigerator and let rest at room temperature until oven is ready. Place an empty aluminum foil-lined roasting pan in the oven while the oven is pre-heating. When oven is ready, transfer the roast to the pan and cook for 45 minutes.
3. Reduce heat to 325Âº and roast an additional hour, or about 10 minutes per pound. Using a meat thermometer, the thickest part of the roast must be around 130Âº. Remove to a chopping block and let stand for half an hour before carving.
You can get all the herbs and spices at Asia Food Market