Barbecued Sirloin Roast with Asian Flavors
rec.food.cooking/mommy1 (2002)

1/2 cup chopped fresh ginger
1/2 cup chopped fresh mint leaves
1/3 cup ketjap manis (sweetened soy sauce) or 1/3 cup soy sauce with
2 tablespoons sugar
1/4 cup chicken broth
6 cloves garlic, minced or pressed
1 tablespoon Oriental sesame oil
1 boneless sirloin lamb roast (also labeled London broil or
butterball), about 1 1/2 pounds
Mint sprigs (optional)
Rice cubes (recipe follows)

In a large bowl, mix ginger, mint, ketjap manis, broth, garlic, and sesame oil. Place roast in mixture, turn, and let marinate at least 1 hour or up to overnight. Turn frequently if marinating 1 hour, or every couple of hours as possible if holding overnight; reserve marinade when roast is removed to be cooked.

In a barbecue with cover, place roast on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Cover and cook, turning every 5 minutes or as needed to brown evenly, until a thermometer inserted in thickest part of lamb reads 135 [degrees] to 140 [degrees], 20 to 25 minutes. Transfer to platter; keep warm and let stand about 5 minutes. Meanwhile, bring reserved marinade to a boil in a small pan over high heat; pour into a bowl. Garnish platter with mint sprigs and rice cubes. Thinly slice meat. Pass cooked marinade. Serves 4.

Rice cubes. In a 2- to 3-quart pan, combine 2 cups long-grain white rice and 3 1/2 cups water. Cover and bring to a boil on high heat, then cook over low heat just until water is absorbed, about 20 minutes.

Spoon hot rice into a 9-inch square pan. With back of spoon, press firmly to form an even layer, rinsing spoon frequently with water to prevent sticking. Cool. (If making ahead, cover and store at room temperature up to 4 hours.)

Run a knife around pan edge, then turn rice out onto a board. Cut into 1-inch squares, rinsing knife frequently.