Indonesian Roast Lamb Food

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.

BEST ROAST LAMB

Steps:

• Preheat the oven to 220C/Gas 7/425°F With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
• Turn the oven temperature down to 180C/Gas 4/360F and roast the lamb for a further hour, or slightly more, depending on how you like your meat. Baste from time to time with the winey juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
• Taste the juices and see if any salt is necessary - it shouldn't be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it's too thin, a quick bubble on the hob should improve the consistency. Mashed potato is good with this.

ROAST LAMB

Steps:

• Preheat oven to 450-degrees F.
• In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
• Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
• Sprinkle lamb with salt, pepper and chopped herbs.
• Roast for 15 minutes.
• Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
• Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

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.