Indonesian Roast Lamb Recipes

INDONESIAN ROAST LAMB

Steps:

• 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.

INDONESIAN COLESLAW

Steps:

• Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
• Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
• Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
• Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

INDONESIAN BBQ LAMB

Steps:

• Combine sugar, peanut butter, sherry, garlic and lemon juice, mix to a sauce.
• Lay chops in a bowl or dish. Cover with sauce, marinate in refrigerator for 24 hours, turning several times.
• BBQ or grill the lamb chops. Save the sauce, warm and serve over lamb.
• Serve with basmati or long-grain rice.