Indonesian Roast Lamb
Delight your taste buds with this Indonesian Roast Lamb, a bold and aromatic dish that combines traditional Southeast Asian spices with succulent, slow-roasted meat. Featuring a bone-in leg of lamb marinated in a rich blend of shallots, fresh turmeric, lemongrass, and bird's eye chilies, this recipe is elevated with coconut milk, palm sugar, and a hint of lime for a perfect balance of fiery, savory, and sweet flavors. The meat is roasted to tender perfection, starting low and slow to lock in moisture, then finished at a high temperature for a beautifully caramelized crust. Serve it alongside fragrant turmeric rice and vibrant sambal for an authentic Indonesian feast that will elevate your dinner table. This recipe is a must-try for lovers of global cuisine and makes an impressive centerpiece for special occasions.
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Recipe Information
Ingredients
- 1 piece bone-in leg of lamb (around 2 kg)
- 6 pieces shallots
- 4 pieces garlic cloves
- 30 grams fresh ginger
- 20 grams fresh turmeric root (or 1 teaspoon turmeric powder)
- 2 stalks lemongrass stalks, white part only
- 2 teaspoons coriander seeds
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 3 pieces bird's eye chilies (optional, adjust to taste)
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 400 milliliters coconut milk
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
Rinse the lamb and pat dry. Place it in a roasting dish and set aside.
In a food processor or blender, combine shallots, garlic, ginger, turmeric, lemongrass, coriander seeds, cumin, cinnamon, and chilies (if using). Blend into a smooth paste. If needed, add a small amount of water to help blend.
In a large skillet, heat vegetable oil over medium heat. Add the spice paste and sauté for 5-7 minutes until aromatic.
Stir in lime juice, soy sauce, coconut milk, palm sugar, and salt. Cook the mixture on low heat for 3-5 minutes, allowing the flavors to meld.
Let the spice mixture cool slightly, then rub it liberally over the lamb, ensuring it coats all sides. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results.
Preheat your oven to 160°C (320°F). Cover the roasting dish with foil, sealing it tightly to trap moisture. Roast the lamb for 2 hours in the oven.
After 2 hours, remove the foil and increase the oven temperature to 200°C (390°F). Roast for an additional 20-30 minutes, basting the lamb occasionally with the pan juices, until the top is golden and caramelized.
Remove the lamb from the oven and let it rest for 15 minutes before carving.
Serve the Indonesian roast lamb with steamed jasmine rice or fragrant turmeric rice, along with a side of fresh vegetables or a tangy sambal sauce.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
