Indonesian Style Butterfly Leg Of Lamb With Satay Peanut Sauce Recipe
Ingredients
| 2 stalks fresh lemongrass or freshly grated peel 1 lemon | ||
| 1/4 cup Indonesian Soy Sauce | ||
| 2 tablespoons fresh lime or lemon juice | ||
| Vegetable oil | 3 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), finley minced | |
| Red cayenne pepper | 1/4 To taste | |
| 1 (5- to 6-lb.) leg of lamb, fat trimmed, boned, butterflied | ||
| 1 recipe Satay Peanut Sauce | ||
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.
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.
Chef
