Indonesion Lamb Roast
Over a year ago
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Ingredients
- 1 Rack of Lamb trimmed of fat or 12 chops
- I have done this with a whole joint of Lamb
- 2/3 cup Very finely chopped celery
- 2/3 cup Very finely chopped onion
- 2 Clove Garlic crushed
- 1 ½ Cups Oil
- ½ cup Vinegar
- 4 teaspoons A-1 Sauce or brown fruity sauce
- 6 tablespoons Curry Powder
- 5 dashes Tabasco sauce
- 6 Tablespoons Honey
- 2 teaspoons Oregana
- 4 Bay leaves
- 1 cup Prepared Mustard
- 2 Lemon Juice & Rind
- Watercress & ½ peach for serving only
Accompaniment
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Description
A delicous way to serve lamb a family favourite
Method
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1
Saute celery, onions and garlic in oil until onion is clear. Stir in remaining ingredients: simmer for a few minutes. Chill. Marinate meat for 24 hours or minimum 4 hours in fridge, turning several times. Drain off marinade from meat retaining marinade. Wrap bare bones in tinfoil (to save them burning). Put on greased shallow baking tray bake for 10 minutes, brush with marinade return to oven for another 12 minutes approx if using chops or rack. If you are cooking a leg or shoulder cook 20 minutes per 500 grams turning and brushing with marinade every 20 minutes. Rest for 5 minutes and carve
Serve on plate with ½ peach (out of tin) and garnish of Watercress. The marinade can be reheated thoroughly and served as a sauce for meat remove bayleafs before serving.
An accompaniment for this dish is Peanut sauce (see other recipe).
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