4 Reviews

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.

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Lily v. June 06, 2015

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.

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I'mPat February 14, 2009

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.

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RonaNZ November 26, 2007

This made for a very tender roast lamb. I used a small leg as that was all I had in the freezer. In spite of adding the peanut butter to the marinade before marinating the lamb this didn't prove a problem. I just squeezed it all out when time came for heating it :) Trust me to mis read the instructions.....I was in a hurry .. LOL A new way & flavour for lamb. Thanks Jewelies for a keeper. :)

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Jen T April 10, 2007
Indonesian Roast Lamb