Slow-roasted lamb

Slow-roasted lamb

By
From
East
Serves
6-8
Photographer
Leanne Kitchen

Domestic stoves are not common in traditional Asian kitchens, although that’s rapidly changing as the region grows, develops and succumbs to Western influence. We’ve taken a more contemporary Indonesian approach here, as it does require an oven. Plus, we’ve nodded to our Antipodean roots – we can’t help ourselves, as we love lamb. Lamb shoulder on the bone gives great flavour as it contains a decent amount of fat.

Ingredients

Quantity Ingredient
2 x 1.5kg lamb shoulders
8 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon chopped fresh turmeric
or 1 teaspoon ground turmeric
1 lemongrass stem, finely chopped, white part only
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil

Green mango sambal

Quantity Ingredient
2 1/2 teaspoons trasi (indonesian shrimp paste)
5 red bird’s eye chillies
2 tablespoons shaved palm sugar
2 green mangoes, peeled and flesh finely shredded
1 tomato, finely chopped

Coconut chilli sambal

Quantity Ingredient
3 red bird’s eye chillies, chopped
4 red asian shallots, chopped
1 garlic clove, chopped
2 kaffir lime leaves, central vein removed, shredded
150g Grated fresh coconut
2 teaspoons sugar

Method

  1. Trim any excess fat from the lamb. Using a small, sharp knife, make 2 cm deep incisions all over the meat.
  2. Combine the garlic, ginger, turmeric, lemongrass and pepper in a food processor and process until a fine paste forms. Push the mixture into the incisions in the lamb, rubbing any excess paste over the surface of the meat. Put the lamb in a large bowl, cover with plastic wrap and stand at cool room temperature for 1–2 hours, or refrigerate for 2 hours or overnight. If the lamb has been refrigerated, bring it to room temperature.
  3. Preheat the oven to 160°C. Rub the lamb all over with oil and season with salt. Place in a roasting tin and cook for 5 hours or until very tender.
  4. Meanwhile for the green mango sambal, wrap the trasi in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped trasi then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap. Combine 2 teaspoons of the trasi in a food processor with the chillies and sugar and process until a coarse paste forms. Alternatively, use a mortar and pestle. Combine with the mango and tomato in a bowl then, using clean hands, massage the paste and tomato into the mango. Season with salt and freshly ground black pepper.
  5. For the coconut chilli sambal, combine the remaining trasi, chillies, shallots, garlic and kaffir lime leaves in a food processor and process until a coarse paste forms. Alternatively, use a mortar and pestle. Combine with the coconut and sugar and mix well. Season to taste with salt and freshly ground black pepper then cover and stand for 20 minutes to allow the flavours to develop. Serve the meat in chunks with the sambals on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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