Indonesian Roast Lamb

Total Time
1hr 40mins
10 mins
1 hr 30 mins

Preparation time does not allow for time to marinate.

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  1. Tie roast if necessary.
  2. Combine lamb with the next eight ingredients. I use a large ziplock bag for this.
  3. Marinate at least 1/2 hour, or overnight.
  4. Take roast from marinade.
  5. Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.
  6. Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
Most Helpful

5 5

3 out of 4 gaves this the very big thumbs up and the 4th thought it was good (he's a hard nut to crack). I deboned a leg of lamb (was originally 1.2K) and marinated for 8 hours and baked at 175C fan forced for 1 hour 10 minutes which gave us one part medium rare and another well done (suited all tastes). I just poured the glaze over for the last 15 minutes but did have a quick taste and thought this would make a great dipping sauce, would consider doubling the glaze and using the other half as such. When I removed the lamb from the baking dish I warmed the sauce that was left in the pan and served with the slice lamb - delicious. Thank you Jewelies, made for Edition 7 - Make My Recipe. UPDATE been enjoying leftovers with a salad for lunch.

5 5

Hmmmm, this was delicious. I used little roasts and marinated for almost 24 hours. I only had crunchy peanut butter. The bits added interesting texture! I also made gravy with the bits that ended up in the bottom of the roasting pan and served with mint sauce, broccoli, roast kumara and roasted small onions. A sort of East meets West roast dinner. I loved the kick from the chilli and the richness of the peanut butter.

4 5

This made for a very tender roast lamb. I used a small leg as that was all I had in the freezer. In spite of adding the peanut butter to the marinade before marinating the lamb this didn't prove a problem. I just squeezed it all out when time came for heating it :) Trust me to mis read the instructions.....I was in a hurry .. LOL A new way & flavour for lamb. Thanks Jewelies for a keeper. :)