Lamb Leg Skewers with Peanut Butter and Coconut Milk Satay Sauce

Posted at 11:31 AM, Oct 17, 2014
and last updated 2014-10-17 11:31:36-04

Lamb Leg Skewers with Peanut Butter and Coconut Milk Satay Sauce

1-2 lbs             Boneless Lamb Leg, fat and silverskin removed

2 Tb                 Olive Oil

2 Tb                 Curry Powder Blend

1 ea                  Medium Yellow Onion

3 ea                  Garlic cloves

1 cup               Peanut Butter, smooth or chunky

2 Tb                 Soy sauce

1/3 cup                        Chili garlic Sauce

1 Tb                 Hoisin Sauce

1 Tb                 Fish Sauce

1 Tb                 Brown Sugar

1 ea                  Coconut Milk, 12 oz can

Cut thin strips of lamb down the length of the lamb leg. Thread onto wooden skewers in a concertina fashion. Place in a shallow dish, brush with oil and curry seasoning. Cover and refrigerate until required.

Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until onion is just tender.

Add all remaining ingredients. Stir until well-combined. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. If sauce becomes too thick, add a little water to thin it down.

Preheat a chargrill or large non-stick frying pan over high heat. Add remaining oil. Cook lamb skewers for 2 to 3 minutes on each side or until cooked to your liking. Serve with satay sauce

Chef Timothy McGee  Stratford University Newport News

All rights reserved, can not be remade without express written consent from the NFL