Grilled Lamb Shoulder Kimball

Ingredients

• For lamb marinade:
• 3 tbsp Kimball BBQ Sauce
• 3 tbsp Kimball Chilli Sauce
• 2 tbsp Kimball Tomato Sauce
• 2 tbsp Soy sauce

• Blend to a fine paste
• 2 cloves Garlic
• 2 stalks Lemongrass, white part
• 60g Onions
• 15g Galangal
• 30g Coriander

• 1kg Lamb shoulder, cut into 3”pieces
• Oil for pan frying

Method

1. For lamb marinade, mix all ingredients together.
2. Rub each slice of lamb chop with marinade and pour over the remaining of marinade on top of the meat. Cover and marinate overnight in fridge.
3. Heat up oil in a frying pan and pan fry the lamb shoulder for 10-12 minutes or util desired doneness. Serve with desired side dishes.