Peanut Sauce Lamb Satay
Recipe courtesy of the American Lamb Board.
1 1/4 pounds American Lamb boneless leg, well-trimmed
1/2 cup lime juice
1 (20-ounce) can pineapple chunks in juice
5 tablespoon creamy peanut butter
Wood skewers soaked in water
- Cut lamb into strips 1/4-inch thick, 3-inches long and 1-inch wide, and place in 2-quart glass baking dish; add lime juice and toss to coat. Cover and refrigerate at least 1 hour.
- Drain lamb strips. Thread strips on metal or wooden skewers.
- To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 6 to 7 minutes or until desired degree of doneness; turn frequently. To broil: Place on broiler rack 4 inches from heat source. Broil 7 to 10 minutes or until desired degree of doneness; turn once.
- Drain pineapple chunks; reserve juice. In small saucepan, combine peanut butter and pineapple juice. Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated. Thread several pineapple chunks on each skewer. Serve with peanut sauce.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 337; Total Fat: 21g; Cholesterol: 67mg; Total Carbs: 18g; Fiber: 2g; Protein: 21g; Sodium: 118mg.
Recipe and photograph courtesy of the American Lamb Board.