Indonesian Roast Lamb Food

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.

ROAST LAMB WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 350°F.
• Place lamb into a roasting pan and rub lamb with parsley and oregano.
• Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
• Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
• Allow to rest for about 15 minutes before serving.

MEDITERRANEAN ROAST LAMB

Steps:

• Preheat the oven to 350F, lightly oil a shallow roasting pan.
• In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
• Blend until almost pureed.
• Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
• Let it rest for 10 minutes before carving.

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.

GINGER-LEMON ROAST LAMB

Steps:

• Trim any excess fat from lamb.
• Make 1/2 inch (1 cM) deep slits all over leg.
• In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
• Stir in lemon juice to make paste.
• Coat lamb leg well, making sure it seeps into all the slits.
• Cover and refrigerate for at least 3 hours, or overnight.
• PREHEAT OVEN TO 450 degrees F (230C).
• Place lamb leg in shallow roast pan; pour wine into pan.
• Roast uncovered, 15 minutes.
• Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
• Add water, if roast pan becomes dry.
• Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
• Skim fat from pan juices;.
• Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
• Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
• Cook, stirring all the while, until bubbly and thickened.
• Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
• Gravy on the side.

GREEK STYLE ROAST LAMB

Steps:

• Preheat oven to 220C.
• Place lamb in a large baking dish.
• Use a sharp knife to make 10 x 4cm incisions in lamb.
• Juice 1 lemon half.
• Combine with 1 tablespoon oil, garlic, salt and pepper.
• Cut remaining lemon into 10 small pieces.
• Push lemon pieces into incisions.
• Brush lamb with oil mixture and roast for 15 minutes.
• In remaining oil, toss potatoes, oregano, salt and pepper.
• Arrange potatoes around lamb.
• Return to oven and roast for 40 minutes.
• Add carrots to roasting pan with lamb and potatoes.
• Roast a further 20 minutes.
• Remove lamb from oven.
• Increase oven temperature to 230C Cook potatoes and carrots a further 15 minutes or until crisp.
• Cover lamb loosely with foil and rest for 15 minutes.
• Carve lamb.
• Serve with potatoes and carrots.

LAMB SATAY

Steps:

• For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
• Transfer the paste into a bowl, add the kecap manis & oil.
• Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
• For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
• Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
• Adjust the taste, if necessary add salt or sugar to taste.
• Grill the satays on charcoal or under electric / gas grill /pan grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
• Garnish with chopped bird chillies and shallots if you like it SPICY!!

ROAST LAMB WITH LEMON AND HERBS

Steps:

• Combine herbs, pepper, garlic, and olive oil in small bowl.
• Squeeze juice from lemons into another small bowl.
• Cut lemon shells into quarters and place in roasting pan.
• Trim excess fat from lamb roast and place on top of lemon shells; make shallow, ¾-inch-long slashes all over lamb.
• Pour lemon juice over lamb.
• Spread herb mixture over lamb and press firmly.
• Sprinkle generously with sea salt.
• Roast lamb at 400 for approximately 2-3 hours or until done as desired.

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.