Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta. For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with her several Indonesian postcrossing friends.
Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat. The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.
Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.
Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :
Ingredients:
- 2 @ 250 gr lamb leg (steak cut)
- 1/2 cup barbecue sauce
- 1 tbsp melted butter
- 1 tbsp olive oil
- 1/2 tbsp freshly grounded black peppercorn
- salt to taste
- 1 tbsp red wine (or any liquor you like)
Instruction:
- Rub the lamb leg steak with salt, black peppercorn, set aside
- Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
- In the next morning, preheat the oven at 275 F (130 C)
- Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
- Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
- Put the lamb leg into the oven and roast it for about 10 minutes
- Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
- Serve it with mashed purple sweet potato and fresh green salad
Tips:
- Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
- You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.
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Yang unggu tadi aku pikir ubi tapi ternyata kentang 🙂
kentang campur ubi itu.. daku yang penyetpenyetin tuh..
pssst, itu rahasia dapur kita mbak, hehehe
hihihi.. ga bilang dulu sih..
btw, red winenya mbak udah jadi red wine vinegar mbak, hehehe
kalo buat masak jdnya enak mbak, bs jd pengempuk daging atau tenderizer alami juga loh mbak….
dahsyat. Advance banget masakannya..
That looks so juicy and tender!
This look fabulous.
🙂 Mandy
We eat a lot of lamb in Greece and this one sounds like the perfect choice!
Simply stunning as usual 🙂
A fantastic creative appetizing dinner,….I love the BBQ sauce in here too,’..Yummm. 😀
Oh, I like lamb. The sauce looks delicious, thick and full of right tastes! 🙂 ela
waduh bikin ngiler aja nih
ternyata pake redwine toh.. kan udah asem? dan itu masih ada t-bone loh keselip.. enakan lamb apa t-bone sih.. ayo dedy kapan ke jkt lagi, masakin lagi.. tuh tementemenku cerita chefnya masih muda ternyata.. terus kerapu & lobster udah diposting belom? btw, udah di palembang lagi?
yah, akunya udah blk ke Palembang hr minggu kmrn mbak,
ntar bulan tiga kalo jd ke Jakarta lagi,
kerapu ama lobster blm diposting, lg ribet di klinik soalnya…..
dan yang lucu, itu briyani ku bikin pake beras pure green, mo ikutan idfb, eh malah lupa difoto.. jaah coba lagi dah, mumpung blom akhir bulan.. ayo ikutan ded, masak beras buat challenge di idfb..
It’s really wonderful to meet up with fellow bloggers; I’ve met five if my followers so far! I’m the other way around with lamb, I prefer lamb to be not gamey.
yes my dear, that’s why i suggest a mild American lamb for the ladies, hehehe
🙂
Hi Dedy, wow… that look absolutely delicious. 2 thumbs up for you. Nice Click!
Have a nice day.
I love lamb. And barbecue sauce. Need I say more? 😉 Good stuff — thanks.
Looks so moist and delicious, major yum!
I am not a lamb person but your dish looks very delicious and inviting.
How lovely to meet a fellow blogger, and then cook together! Great experience. That lamb looks so delicious and sticky Dedy. Send some over please.
Excellent lamb Dedy. You have a real talent.
Best,
Conor
It is always so much fun to meet other bloggers. Glad it went to well. And I just adore this cut of meat. I agree New Zealand lamb is best. Roasting slowly also makes the meat fall off the bone. Looks so amazing with the sauce.
This looks absolutely delicious. So cool that you met up with someone you’ve been reading for a while and you were able to talk food! Yum!
I wanted to see something mouth-watering so I stopped by. Mission accomplished.
I usually do not care for BBQ sauce on meat, but this look delicious, moist and full of flavor. Thanks for the recipe Dedy and hope you are having a great week 😀
im a big fan of all the dishes and will definitely be trying these!!!
Oh my goodness, Dedy, this looks amazing! I love anything that is roasted slowly and at a low temperature. Beautiful post!
I like the name of the recipe, that “ala dentistchef” and all of the rest. The lamb; ahhh!!! making me gian and excited.
Mas buka kelas di Jakarta, Mas? Koq gak ada kabar-kabarnya?
Wow, what a decadent dish! Fantastic job again my friend and the sauce looks amazing too!
How fun to meet a fellow blogger and take up her challenge. That looks like a delicious plate of food.
hhhmmmm, so delicious and crunchy, i like the way it turns out
In Australia, we can easily get best quality of lamb. The meat is so tender that you can’t resist to eat more after having one. I tried the lamb leg steak this time, even though I know rack of lamb is the best cut. Our family was very satisfied with the result. With half the price of rack of lamb, you can enjoy the similar taste, no blames at all. Best of all, I can prepare this dish on-the-go. Cheap, yummy and quick! Fantastic!