Peachy 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|
|For peach mustard dipping sauce|
|Peaches||2 , pitted and sliced|
|Lemon juice||2 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.