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Lamb satay:
  Lamb loin 1⁄4 Pound
Peach schnapps marinade:
  Peach schnapps 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried hot pepper flakes 1⁄4 Teaspoon
  Cinnamon stick 1 Inch, broken into small pieces
  Whole cloves 3
For peach mustard dipping sauce
  Butter 1 Tablespoon
  Peaches 2 , pitted and sliced
  Lemon juice 2 Teaspoon
  Sugar 1 Teaspoon
  Peach schnapps marinade 2 Tablespoon
  Dijon mustard 1 Tablespoon

Lamb Satay: Remove and discard silvery skin from lamb loins. Cut each loin lengthwise into 4 strips.
Peach Schnapps Marinade: In large shallow nonmetallic dish, combine peach schnapps, oil, garlic, hot pepper flakes, cinnamon stick and cloves. Add lamb to marinade, turning to coat on all sides. Refrigerate, covered, at least 8 hours or overnight.
One hour before serving, put 8 thin wooden skewers to soak in a large bowl of cold water, and prepare Peach Mustard Dipping Sauce.
When ready to serve, remove lamb from marinade. Thread 2 strips of lamb onto each skewer, accordion-style.
Place kebabs on oiled barbecue grill 4 in (10 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 5 minutes for rare, 7 minutes for medium, turning frequently, until just starting to brown. (Alternatively, place kebabs 4 in/10 cm from hot broiler; broil 5 minutes for rare, 7 minutes for medium, turning frequently.) Serve with Peach-Mustard Dipping Sauce.
Peach-Mustard Dipping Sauce: In large skillet, melt butter over medium heat. Add peaches and lemon juice; cook, stirring frequently, 5 minutes.
Stir in sugar and marinade. Cook 2 minutes, stirring constantly and making sure sugar does not burn. Let cool slightly. In food processor or blender, process sauce until smooth (or rub through a sieve). Stir in mustard. Let cool.

Recipe Summary

Side Dish

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Peachy Lamb Satay Recipe