Indonesian Bbq Lamb Recipes

INDONESIAN GRILLED SWORDFISH

Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

Steps:

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams

INDONESIAN BBQ LAMB

Indonesian BBQ Lamb image

This is a nice low-fat low-salt alternative to a traditional satay - cuts out the coconut cream and uses salt-free peanut butter, but stays tangy and tasty!

Provided by JennyMidget

Categories Lamb/Sheep

Time P1DT15m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup sugar
4 large lamb chops
1/2 cup sodium-free peanut butter
1/4 cup dry sherry
1 teaspoon minced garlic clove
1/4 cup lemon juice

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.

Nutrition Facts : Calories 409.9, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 57.2, Carbohydrate 16.1, Fiber 0.1, Sugar 13.4, Protein 15.7

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