Lamb Satay with WasabI Peanut Sauce Lamb Satay with WasabI Peanut Sauce

Celebrating the Authenticity of Wasabia Japonica

Lamb Satay with WasabI Peanut Sauce

Lamb Satay with Real Wasabi Peanut Sauce          

  • 3 lb. boneless sirloin lamb roast
  • 1/2 cup salted peanut butter
  • 3 tablespoons tamari
  • 1/4 to 1/2 teaspoon red chili flakes
  • 1 tablespoon Real Wasabi powder
  • 4 tablespoons fresh lime juice
  • 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 the top of the 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 make the peanut sauce by combining peanut butter, tamari, Real Wasabi powder and lime juice with chicken broth. Save 1/4 of the peanut sauce. 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 the remaining peanut sauce in a bowl in the center of a platter and surround it with grilled lamb.  Garnish with chopped peanuts and fresh cilantro leaves and serve.

Makes: 36 skewers