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Lamb Satay

Barbecue.Master's picture
Ingredients
  Boneless leg lamb 1 1⁄4 Pound, well trimmed
  Lime juice 1⁄2 Cup (8 tbs)
  Canned pineapple chunks in juice 20 Ounce
  Creamy peanut butter 5 Tablespoon
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

Cut lamb into 3x 3/4 X 1/2 inch strips.
Place strips in shallow glass dish; add lime juice and toss to coat.
Cover and refrigerate at least 1 hour or overnight.
Drain lamb strips and pat dry.
Thread strips, accordion-style, on 6-inch skewers.
Drain pineapple; reserve juice.
Place peanut butter in small saucepan; gradually stir in reserved juice.
Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
Grill lamb strips, on uncovered grill, over medium-hot briquets 6 to 7 minutes or to desired doneness, turning often.

Recipe Summary

Method: 
Barbecue
Ingredient: 
Pork
Interest: 
Party

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