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Oven Lamb with Ginger and Honey
A piece of mutton, spices galore, and honey will be a finger-licking goodness. Truly treasure for food pleasure seeker.
Ingredients
Seasoning
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Margarine 30.0 g
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Coriander Powder 2.0 g
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KNORR Marinades Seasoning - 24 x 250 g 50.0 g
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Honey 15.0 g
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Ginger, grated 8.0 g
Sauce
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Kecap Bango 80.0 g
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Water 30.0 ml
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Garlic, sliced 3.0 g
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Shallots, sliced 3.0 g
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Tomato, diced 10.0 g
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Cayenne Pepper, sliced 2.0 g
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Pineapple 40.0 g
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Kaffir Lime 2.0 pc
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Salt 2.0 g
Lamb
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Lamb 1.0 kg
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Kecap Bango 50.0 g
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Black pepper, ground 3.0 g
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Cloves Powder, roasted 2.0 g
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Coriander Powder, roasted 2.0 g
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Cinnamon Powder 0.5 g
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Cardamon powder, roasted 2.0 g
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Pineapple, blended 200.0 g
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Garlic, minced 15.0 g
Preparation
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Seasoning
- Add all seasoning ingredients and mix them well.
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Sauce
- All the sauce ingredients and mix them well.
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Lamb
- Jab the lamb with fork and add all marinade seasoning. Leave it for a night into a cooler or at least leave it for 1 to 2 hours.
- Prepare the brush to smear the marinade seasoning. Heat the oven at 165°C. After that, move the lamb in the oven.
- Cook the lamb in the oven for 1 to 2 hours and switch the lower side into the top side and smear the lamb again with the seasoning for once in a while. After the lamb is getting soft and well done, leave it for 5 minutes or more. Then, sliced the lamb to serve.
- Serve the sliced lamb with rice or lontong.
