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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (438g) Recipe makes 4 servings |
||
| Calories 1131 | ||
| Calories from Fat 791 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.0g | 135% | |
| Saturated Fat 36.1g | 180% | |
| Monounsaturated Fat 36.4g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 270mg | 90% | |
| Sodium 776mg | 32% | |
| Potassium 1010mg | 28% | |
| Total Carbohydrate 17.4g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 14.4g | ||
| Protein 65.3g | 130% | |
Indonesian Roast Lamb
By: Jewelies
Jan 8, 2007
Preparation time does not allow for time to marinate.
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
1
Tie roast if necessary.2
Combine lamb with the next eight ingredients. I use a large ziplock bag for this.3
Marinate at least 1/2 hour, or overnight.4
Take roast from marinade.5
Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.6
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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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Asian > Southeastern > Indonesian
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: RonaNZ
On Nov 26, 2007
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.
From: Jen T
On Apr 10, 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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