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