Roasted Lamb with Soy Sauce and Mayonnaise

Marinating the Lamb In a large bowl, combine the lamb chunks, soy sauce, mayonnaise, black pepper, salt, chopped onion, and minced garlic. Mix well to coat the lamb evenly. Marinate in the refrigerator for at least 2 hours, or overnight for best results.

Preheating the Oven Preheat the oven to 180°C (350°F).

Preparing the Vegetables In a separate bowl, toss the cubed potatoes and sliced Peking cabbage with vegetable oil, salt, and black pepper. Arrange the vegetables in a single layer on a baking sheet.

Preparing the Lamb Remove the marinated lamb from the refrigerator and transfer it to another baking sheet. Arrange the lamb chunks in a single layer, leaving some space between each piece.

Roasting Place both the vegetable tray and lamb tray in the preheated oven. Roast for 40-50 minutes, or until the lamb is cooked to your desired doneness and the potatoes are golden and crispy.

Serving Remove from the oven and let the lamb rest for a few minutes before serving. Serve the roasted lamb with the roasted potatoes and Peking cabbage slices.