Indonesian Lamb-babi Pangang

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons sweet soy sauce (ketjap manis)
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, crushed
• 1 onion, chopped as finely as possible
• chili oil (optional) or sambal oelek (optional)
• 1 tablespoon lemons or 1 tablespoon lime juice
• some salt and pepper
• 2 lbs thick boneless lamb shoulder chops

Recipe

• 1 mix all the ingredients, except the meat, together.
• 2 cover the meat with this.
• 3 put in a plastic bag, close tightly and put in the fridge.
• 4 marinate for a minimum of 4 hours or, (preferred) leave overnight.
• 5 remove from the fridge half an hour before cooking.
• 6 preheat oven to 350°f.
• 7 put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil.
• 8 depending on the thickness of the chops roast them 25/30 on each side turning them over once.
• 9 when they get too dark cover with aluminium foil.
• 10 serve the chops cut up in large pieces.