Indonesian Roast Lamb
"Preparation time does not allow for time to marinate."
- Ready In:
- 1hr 40mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 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
directions
- 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.
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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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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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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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