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  LambSatay
  

Lamb Satay with Real Wasabi™ Peanut Sauce

 

 

 

 

 

 

 

 

 


 

 

 

Makes: 36 skewers

3 lb. boneless sirloin lamb roast

1 (10-oz.) jar Real Wasabi ™ Peanut Sauce, divided

½ cup low sodium chicken broth

Chopped peanuts, for garnish

Fresh cilantro leaves, for garnish

About 36-12 inch bamboo skewers, soaked in water for 30 minutes.

Trim and discard fat off of top of lamb and any large pieces throughout. Cut into 3 inch long, by 1/2 inch wide, by 1/4 inch thick pieces and set aside.

In a large shallow bowl combine ½ cup Real Wasabi peanut sauce with chicken broth; stir.  Add lamb and toss to coat thoroughly.  Cover and refrigerate for 2-3 hours.

Thread 1 strip of marinated lamb on each skewer. (This can be prepared up to 2 hours ahead. Covered and chilled)

Prepare grill or preheat broiler. Grill skewered lamb over medium high heat for about 1- 1/12 minutes, turn and continue cooking another 1-1/12 minutes for medium rare.

Place remaining peanut sauce in a bowl in the center of a platter and surround with grilled lamb.  Garnish with chopped peanuts and fresh cilantro leaves and serve.

 

 

 

 

 

 

 

 

 

 

recipe and photo courtesy of Jeanne Bauer and California Lamb