Tuesday, July 2, 2013

BBQ Ginger Lamb Satays with Thai Dipping Sauce

This recipe is from American Lamb:
1 1/2 pounds boneless leg of lamb, cut in 1 1/2 inch cubes
1 tablespoon finely chopped ginger
2 cloves crushed garlic
1 tablespoon brown sugar
1 tablespoon low-sodium fish sauce
1 tablespoon sesame oil
In a large bowl, combine the lamb cubes with the ginger, garlic, sugar, fish sauce and sesame oil and season to coat. Refrigerate and marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes, then divide lamb among the 8 skewers. Heat a BBQ or char grill and cook the lamb 5-6 minutes on each side, or until the lamb is cooked.
Dipping Sauce
To make the dipping sauce, combine all the below ingredients together and spoon into small bowls to serve.
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons chopped cilantro
1 red chili, seeded and finely chopped
1 tablespoon toasted sesame seeds (optional)

Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.

No comments: