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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Preparation time does not allow for time to marinate. Ingredients:
1 1/2 kg lamb shoulder (roast) |
1 lemon, juice of |
2 tablespoons dark soy sauce |
3 -4 drops tabasco sauce |
1 tablespoon oil |
2 garlic cloves, chopped |
1 teaspoon ground coriander |
1/2 teaspoon ground ginger |
1/4 cup brown sugar |
2 tablespoons smooth peanut butter |
1/4 cup water |
Directions:
1. Tie roast if necessary.
2. Combine lamb with the next eight ingredients. I use a large ziplock bag for this.
3. Marinate at least 1/2 hour, or overnight.
4. Take roast from marinade.
5. Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.
6. Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
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