Prep 10 mins
Cook 1 hr 30 mins
Preparation time does not allow for time to marinate.
- 1 1⁄2 kg lamb shoulder (roast)
- 1 lemon, juice of
- 2 tablespoons dark soy sauce
- 3 -4 drops Tabasco sauce
- 1 tablespoon oil
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup brown sugar
- 2 tablespoons smooth peanut butter
- 1⁄4 cup water
- Tie roast if necessary.
- Combine lamb with the next eight ingredients. I use a large ziplock bag for this.
- Marinate at least 1/2 hour, or overnight.
- Take roast from marinade.
- Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.
- Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
Being an Indonesian, the recipe reminds me of the delicious taste of "Kambing Guling" or whole lamb roast that's often served in a big party. I've made it a few times for dinner party and it's always a winner. Hardly had a chance to have it as left over as people always attack the lamb to the bone.
3 out of 4 gaves this the very big thumbs up and the 4th thought it was good (he's a hard nut to crack). I deboned a leg of lamb (was originally 1.2K) and marinated for 8 hours and baked at 175C fan forced for 1 hour 10 minutes which gave us one part medium rare and another well done (suited all tastes). I just poured the glaze over for the last 15 minutes but did have a quick taste and thought this would make a great dipping sauce, would consider doubling the glaze and using the other half as such. When I removed the lamb from the baking dish I warmed the sauce that was left in the pan and served with the slice lamb - delicious. Thank you Jewelies, made for Edition 7 - Make My Recipe. UPDATE been enjoying leftovers with a salad for lunch.
Hmmmm, this was delicious. I used little roasts and marinated for almost 24 hours. I only had crunchy peanut butter. The bits added interesting texture! I also made gravy with the bits that ended up in the bottom of the roasting pan and served with mint sauce, broccoli, roast kumara and roasted small onions. A sort of East meets West roast dinner. I loved the kick from the chilli and the richness of the peanut butter.