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.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 8

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

Directions

Step 1

Rinse the lamb and pat dry. Place it in a roasting dish and set aside.

Step 2

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.

Step 3

In a large skillet, heat vegetable oil over medium heat. Add the spice paste and sauté for 5-7 minutes until aromatic.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the lamb from the oven and let it rest for 15 minutes before carving.

Step 9

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

Serving size	2849.4 grams (2849.4g)

Amount per serving	% Daily Value*
Calories	3700

Total Fat 245.90g	315%
Saturated Fat 94.50g	472%
Polyunsaturated Fat 16.90g
Cholesterol 720mg	240%
Sodium 4689mg	204%
Total Carbohydrate 122.30g	44%
Dietary Fiber 12.80g	46%
Total Sugars 68.00g
Protein 229.10g	458%

Vitamin D 0IU	0%
Calcium 445mg	34%
Iron 25mg	140%
Potassium 4687mg	100%

*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.

Source of Calories

Fat: 61.2%

Protein: 25.3%

Carbs: 13.5%