This recipe is simplicity itself, and it makes a pleasant switch from the usual lamb with mint sauce. The preparation reflects the ecumenism of the South African kitchen. Asia is represented by the use of ginger, soy sauce, and Chinese mustard. A British influence can be seen in the Worcestershire sauce and brown sugar. Put them together and you get an energizing jolt of flavor—sweet, sour, and spicy—that will give you a whole new perspective on lamb. I like to serve this lamb with equally ecumenical accompaniments: naan (Tandoori-Baked Flat Breads), Persian-Style Steamed Rice, and Pineapple Achar.
*Really well-done lamb will be 180°F to 190°F.
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