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Indonesian Style Butterfly Leg Of Lamb With Satay Peanut Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 6579 Calories from Fat 4077
% Daily Value*
Total Fat 453 g696.9%
Saturated Fat 167.8 g838.9%
Trans Fat 0 g
Cholesterol 1823.4 mg
Sodium 8129.9 mg338.7%
Total Carbohydrates 61 g20.2%
Dietary Fiber 9.1 g36.5%
Sugars 34 g
Protein 526 g1052.8%
Vitamin A 58.5% Vitamin C 44.4%
Calcium 27.6% Iron 291.6%
*Based on a 2000 Calorie diet
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.