Indonesian Barbecued Lamb Recipe
Ingredients
| Unsalted peanut butter - 1/2 cup | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Fructose | 1/4 Cup (16 tbs) | |
| Garlic powder | 1 Tablespoon | |
| Leg of lamb - 1/2 (about 3 pounds), butterflied, with all visible fat removed | ||
Directions
GETTING READY
1) In a mixing bowl, combine all the ingredients, except the lamb. Mix well.
2) In a container, just big enough to hold the meat, place the lamb. This will help the marinade to coat well.
3) Over the lamb, pour the marinade.
4) Refrigerate, covered, for at least 24 hours before you are ready to barbecue. While marinating, remember to turn the meat in the marinade every few hours, to absorb the marinade well.
MAKING
5) You can either cook the lamb over charcoal, or under a broiler. Note that the cooking time varies, depending on your preference. You can cook the lamb for 12 to 15 minutes per side, to make it medium rare. Increase this time, if desired.
6) You can reserve the marinade and serve this as a sauce along with the lamb.
SERVING
7) Serve hot with a simple green salad.
1) In a mixing bowl, combine all the ingredients, except the lamb. Mix well.
2) In a container, just big enough to hold the meat, place the lamb. This will help the marinade to coat well.
3) Over the lamb, pour the marinade.
4) Refrigerate, covered, for at least 24 hours before you are ready to barbecue. While marinating, remember to turn the meat in the marinade every few hours, to absorb the marinade well.
MAKING
5) You can either cook the lamb over charcoal, or under a broiler. Note that the cooking time varies, depending on your preference. You can cook the lamb for 12 to 15 minutes per side, to make it medium rare. Increase this time, if desired.
6) You can reserve the marinade and serve this as a sauce along with the lamb.
SERVING
7) Serve hot with a simple green salad.
Chef
