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Indonesian Style Butterfly Leg Of Lamb With Satay Peanut Sauce

Flavors.of.Asia's picture
Ingredients
  Lemongrass stalks/Freshly grated peel 1 lemon 2 (Fresh)
  Indonesian soy sauce 1⁄4 Cup (4 tbs)
  Fresh lime juice/Lemon juice 2 Tablespoon
  Vegetable oil 3 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Garlic cloves 2 Large, finely minced
  Red cayenne pepper 1⁄4 Teaspoon
  Leg lamb 6 Pound, fat trimmed, boned, butterflied (1 Whole)
  Satay peanut sauce 1 Cup (16 tbs) (1 Recipe)
Directions

To make marinade, if using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a large nonaluminum roasting pan, combine lemongrass or lemon peel, Indonesian Soy Sauce, lime juice, oil, cumin, salt, garlic and red pepper.
Coat lamb completely in marinade.
Cover and refrigerate at least 8 hours or up to 24 hours.
Remove lamb from refrigerator and preheat grill 30 minutes before cooking.
Brush grill with vegetable oil.
Grill lamb, turning occasionally and basting with marinade, over a hot fire 30 to 35 minutes or until crusty outside and slightly pink inside or to desired degree of doneness.
Let stand 10 minutes before carving in thin slices.
Warm Satay Peanut Sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Peanut
Interest: 
Healthy

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