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Lamb Satay

Lamb Satay
  • Serves: 4-6
  • Prep: Overnight
  • Cook: 10 mins
  • Cut: Leg steaks

Ingredients

  • 600g lean lamb leg steaks, trimmed and cut into 2cm pieces
  • 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
  • 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

  1. 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.
  2. Combine the sauce ingredients.

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Cook: 1 hour, 15 mins
Cut: Leg steaks

  © 2013 Alliance Group

  © 2013 Alliance Group