3 Tbsp finely chopped lemongrass
3 cloves garlic, minced
2 tsp finely grated ginger
2 tsp ground tumeric
1 1/2 Tbsp Chelsea Soft Brown Sugar
1 tsp salt
1 2/2 Tbsp oil 

Add all ingredients to a food processor and blend to smooth paste.  
Combine with lamb and let marinade for at least 1 hour, or up to overnight in the fridge.