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Indonesian lamb

ingredients

serves 4
1 best end of neck of lamb (8 ribs), weighing about 800 g (1 3/4 lb), chined, with the rib bones trimmed

for the javanese sate sauce

1 Spanish onion, finely chopped
10 ml (2 tsp) salt
1 garlic clove, finely chopped
15 ml (1 tbsp) curry powder
2.5 ml (1/2 tsp) each powdered turmeric, coriander and pure powdered chilli (not cayenne pepper or chilli seasoning)
90 ml (6 tbsp) lemon juice
15 - 30 ml (1 - 2 tbsp) clear honey
freshly ground black pepper

method

1. 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.

2. 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.

3. 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.

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