Trader Vic’s Indonesian Lamb Roast

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 best end of lamb (about 8 ribs)


Cut best end of lamb into 4 portions. Trim all the fat to the rib bones. Wrap the bone ends with foil to prevent burning. Marinate in Javanese Saté Sauce for at least 12 hours. To make sauce, combine all ingredients in a large porcelain bowl.

When ready to serve: barbecue lamb in a moderate o