December 21, 2024
Balinese Style Christmas Roast: Slow-Cooked Boneless Lamb Leg with Tropical Flavours
Celebrate Christmas in Bali with a festive twist on a traditional roast! The Australian Boneless Lamb Leg is perfect for slow roasting, and this recipe infuses it with tropical Balinese flavours for a truly memorable feast.
Serving Suggestions:
Serve your Balinese-inspired roast with fragrant coconut rice, sambal matah (a Balinese raw chili and shallot relish), and a fresh green papaya salad. Garnish the lamb with lime wedges and coriander leaves for a vibrant, tropical touch. Or go traditional if thats your thing with roast veggies and salad!
Pre-orders for Australian Boneless Lamb Leg are closed but we still have some available in stores. At just 269k per kilo, it’s the perfect centerpiece for a tropical Christmas celebration in Bali!
| TIME | SERVES | DIFFICULTY |
| 5 hours | Many |
|
INGREDIENTS
• 1.5–2 kg Australian boneless lamb leg
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 2 tbsp Balinese kecap manis (sweet soy sauce)
• 2 tbsp fresh lime juice
• 3 tbsp coconut oil
• 2 tbsp ground coriander
• 1 tbsp ground turmeric
• 1 tsp chili flakes (optional)
• 1 tbsp sea salt
• 1 cup coconut milk (for roasting)
For Garnish:
• Fresh lime wedges
• A handful of fresh coriander leaves
METHOD
1. Marinate the Lamb: In a small bowl, mix garlic, ginger, kecap manis, lime juice, coconut oil, coriander, turmeric, chili flakes, and sea salt. Rub this mixture generously all over the lamb. Let it marinate for at least 2 hours (or overnight in the fridge) for maximum flavour.
2. Prep the Oven: Preheat your oven to 160°C (320°F).
3. Roast with Coconut Milk: Place the lamb in a roasting dish and pour coconut milk into the base. Cover tightly with foil and roast for 3–4 hours, basting with the coconut milk every hour to keep the lamb juicy and flavourful.
4. Crisp the Lamb: For a golden finish, remove the foil for the last 20–30 minutes and increase the oven temperature to 200°C (390°F).
5. Rest the Lamb: Let the lamb rest, loosely covered with foil, for 15–20 minutes before carving.
