Lamb
2 Leg of American lamb or 3 lbs loin lamb chops
0.25 cup Olive oil
0.25 cup Fresh lime juice
4 Garlic, minced
1 tbsp Fresh oregano, minced (1.5 tsp dried)
Kosher salt & freshly ground black pepper, as needed
Peanut Sauce
0.50 cup Peanut butter
3 tbsp Lime juice
1 tbsp Fresh ginger, grated
1 tbsp Honey
1 tbsp Soy sauce
1 tsp Sriracha sauce, more/less to taste
Chopped peanuts, garnish
Fresh cilantro or parsley, garnish
1Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!
2 In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
3Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.
4If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
5Allow the lamb to return to room temperature for about 20 minutes before cooking.
6Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading it so it’s secure.
7Oil a grill pan and heat it over medium high heat. Place the skewers on the grill pan and cook for about 3 minutes per side, until nicely browned, but still pink inside. Alternately cook them on a preheated medium high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet for the same amount of time.
8Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.
Ingredients
Lamb
2 Leg of American lamb or 3 lbs loin lamb chops
0.25 cup Olive oil
0.25 cup Fresh lime juice
4 Garlic, minced
1 tbsp Fresh oregano, minced (1.5 tsp dried)
Kosher salt & freshly ground black pepper, as needed
Peanut Sauce
0.50 cup Peanut butter
3 tbsp Lime juice
1 tbsp Fresh ginger, grated
1 tbsp Honey
1 tbsp Soy sauce
1 tsp Sriracha sauce, more/less to taste
Chopped peanuts, garnish
Fresh cilantro or parsley, garnish
Directions
1Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!
2 In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
3Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.
4If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
5Allow the lamb to return to room temperature for about 20 minutes before cooking.
6Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading it so it’s secure.
7Oil a grill pan and heat it over medium high heat. Place the skewers on the grill pan and cook for about 3 minutes per side, until nicely browned, but still pink inside. Alternately cook them on a preheated medium high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet for the same amount of time.
8Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.
American Lamb Satay with Peanut Sauce
