Indonesian Roast Lamb Recipes

SLOW COOKER ROASTED LEG OF LAMB

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

INDONESIAN-STYLE PORK ROAST

Steps:

• Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.

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.

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.

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

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.

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.