Indonesian lamb
Ingredients
- 1 1 best end of neck of lamb 8 ribs, weighing about 1 3/4 lb, chined, with the rib bones trimmed
for the javanese sate sauce
- 1 Spanish onion finely chopped
- 2 tsp salt
- 1 garlic clove finely chopped
- 1 tbsp curry powder
- 1/2 tsp each powdered turmeric coriander and pure powdered chilli (not cayenne pepper or chilli seasoning)
- 6 tbsp lemon juice
- 2 tbsp clear honey
- freshly ground black pepper
Instructions
- Cut the best end into 4 portions to make 4 double cutlets. In a large shallow dish combine the ingredients for the Javanese sate sauce. Lay the double cutlets in this sauce and marinate in a cool place for 12 hours or overnight. Turn the meat over once or twice during the marinating time.
- Heat the oven to 190C /375F /gas 5. Remove the lamb from the marinade and wrap the rib bones in foil to prevent them burning. Place the lamb on a rack set over a roasting tin and spoon over all the marinade mixture. Roast in the oven for 30-35 minutes, turning the lamb over after 15 minutes, and basting now and then with the marinade and drippings in the roasting tin.
- When the lamb is cooked, transfer it to a well-heated serving platter. Strain the marinade and meat drippings in the roasting tin into a heated sauce-boat and serve.
Calories: 387 kcal
Carbohydrates: 14 g
Protein: 49 g
Fat: 14g
Saturated Fat: 6 g
Cholesterol: 150 mg
Sodium: 1282 mg
Potassium: 727 mg
Fiber: 1 g
Sugar: 10 g
Vitamin A: 17 IU
Vitamin C: 11 mg
Calcium: 41 mg
Iron: 5 mg