Indonesian Style Butterfly Leg Of Lamb With Satay Peanut Sauce
|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|
|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)|
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.