Indonesian Roast Lamb

Name: Indonesian Roast Lamb
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4-6 serving(s)
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

Submitted by Jewelies

"Preparation time does not allow for time to marinate."

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photo by I'mPat

Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 4-6

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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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.

Lily v.
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.

I'mPat
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.

RonaNZ
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. :)

Jen T