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
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