 |
Lamb Satay
Ingredients
600g lamb leg steaks, trimmed and cut into 2cm pieces
For the Marinade
2 Tbsp oil
2 Tbsp peanut butter
1 garlic clove, peeled and crushed
2 Tbsp lemon juice
2 Tbsp pre-prepared satay sauce
1 Tbsp white vinegar
For the Satay Sauce
250 ml satay sauce (use the pre-prepared satay sauce left over from the marinade)
2 Tbsp sweet chilli sauce
1 Tbsp chopped fresh coriander (optional)
Method
Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.
Combine the sauce ingredients.
Serves 4-6
Source: NZ Beef & Lamb |
|
|
