Recipe Provided By"The Mom 100"
- 2 pounds American Lamb leg, or 3 pounds loin lamb chops
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon minced fresh oregano, or 1-1/2 teaspoons dried
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup peanut butter
- 3 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce, or more to taste
- Chopped peanuts
- Fresh cilantro or parsley
Cut American Lamb into slices 1/4-inch-thick, 1-inch x 2-inches big. If using loin chops, cut lamb from the bone, then slice it. Save the bones to make lamb stock.
In a bowl or container big enough to hold the lamb, mix together garlic, oil, lime juice, oregano, salt and pepper. Add lamb; turn to coat well. Marinate 12 to 24 hours.
For the Peanut Sauce: In a small bowl, combine peanut butter, lime juice, ginger, honey, soy sauce and Sriracha. Add 3 to 5 tablespoons very hot water until sauces reaches desired consistency.
If you are going to cook the satay under the broiler or on the grill, soak 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
Allow lamb to return to room temperature for about 20 minutes before cooking. Skewer meat, 2 or more pieces per skewer, threading it so it’s secure.
Oil a grill pan; heat it over medium-high heat. Place skewers on the grill pan; 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.
Serve the skewers on a serving plate with Peanut Sauce on the side. Sprinkle chopped peanuts and cilantro over the lamb if desired.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest