Indonesian Lamb Roast With Peanut Sauce

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 1 cup regular-strength chicken broth, heated
• 1/3 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons rice wine or 2 tablespoons sherry wine
• 4 -5 lbs boned and tied lamb shoulder
• 1 cup water
• 2/3 cup creamy peanut butter
• 2 cloves garlic, minced
• 2 tablespoons firmly packed brown sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1/4-1/2 teaspoon crushed red pepper flakes

Recipe

• 1 in a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
• 2 stir till dissolved.
• 3 add lamb and turn to coat (or put lamb in a heavy-duty, plastic, food-grade bag and add marinade).
• 4 cover and refrigerate until the next day, turning several times.
• 5 lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
• 6 grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
• 7 to serve, let meat stand for 10 minutes.
• 8 meanwhile, prepare peanut sauce.
• 9 cut meat across the grain into thin slanting slices.
• 10 serve with sauce.
• 11 peanut sauce: in a 2 qt pan, combine water, peanut butter and garlic.
• 12 cook over medium-low heat, stirring, until mixture boils and thickens.
• 13 remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
• 14 serve hot.
• 15 if made ahead, cover and refrigerate for up to 2 days.
• 16 to reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.