This whole roast lamb is the ultimate celebration dish to feed a crowd. If there is no crowd to feed you could halve the marinade recipe, do just a leg at home and freeze the rest for the next percik. 

Serves
20

Preparation

30min

Cooking

3hr

Skill level

Mid
By
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Ingredients

  • 1 whole lamb
  • 125 ml (½ cup) vegetable oil

Lamb marinade

  • 6 lemongrass stalks, white part only, chopped, tops reserved
  • 10-cm piece turmeric, peeled and chopped
  • 6 red onions, peeled and chopped
  • 2 cups peeled garlic cloves
  • 100 g cumin seeds
  • 100 g coriander seeds
  • 100 g whole black peppercorns

Percik sauce

  • 250 ml (1 cup) tamarind pulp
  • 6 lemongrass stalks, white part only, chopped
  • 5 red onions, chopped
  • 10-cm piece ginger, peeled and roughly chopped
  • 10-cm piece galangal, peeled and roughly chopped
  • 20 dried red chillies, soaked in hot water for 30 minutes, drained
  • 3 large red chillies, seeded and chopped
  • 2 tbsp toasted belacan
  • 1 tbsp rice flour
  • 2 litres coconut cream
  • 1 tbsp salt
  • 55 g (¼ cup) sugar

To serve

  • lettuce
  • cucumber, sliced
  • tomato, slice
  • lime wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 1 hour

Resting time: 30 minutes

  1. For the marinade, place the lemongrass, turmeric, onion and garlic in a blender and blitz into a smooth paste. Toast the cumin seeds, coriander seeds and black peppercorns separately in a large dry frying pan over medium heat until fragrant. Grind in a spice grinder or mortar and pestle to a coarse powder. Combine with the pureed ingredients and rub all over the lamb. Leave to marinate for 1 hour.
  2. Meanwhile, for the percik sauce, place the tamarind pulp in a bowl with 500 ml (2 cups) warm water and use your hands to combine together well. Strain through a sieve, discard the seeds and reserve the tamarind water.
    Place the lemongrass, onions, ginger, galangal, dried chillies and belacan in a blender and blitz until a smooth paste forms. Heat a large saucepan over medium heat. Add the oil and fry the rempah (spice paste), stirring regularly for about 10 minutes or until fragrant. Whisk in the rice flour, coconut cream and the tamarind water. Bring to simmer, then reduce the heat to low and simmer, stirring regularly for about 30 minutes or until thick. Season with salt and sugar to taste.
  3. Roast the lamb on a rotisserie over coals for about 2.5 hours, basting with the percik sauce after the first hour and then every half hour after that. If you like you can tie the reserved lemongrass tops together, bruise the ends with a meat mallet and use for basting. Rest the lamb for 30 minutes, then carve and serve with lettuce, cucumber, tomato and the remaining percik sauce for dipping.

 

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