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Lamb Satay with Real Wasabi™ Peanut Sauce

Lamb Satay with Real Wasabi™ Peanut Sauce          

Lamb Satay

Makes: 36 skewers

  • 3 lb. boneless sirloin lamb roast
  • 1 (10-oz.) jar Real Wasabi ™ Peanut Sauce, divided
  • ½ cup low sodium chicken broth
  • Chopped peanuts, for garnish
  • Fresh cilantro leaves, for garnish
  • About 36-12 inch bamboo skewers, soaked in water for 30 minutes.

Trim and discard fat off of top of lamb and any large pieces throughout. Cut into 3 inch long, by 1/2 inch wide, by 1/4 inch thick pieces and set aside.

In a large shallow bowl combine ½ cup Real Wasabi peanut sauce with chicken broth; stir.  Add lamb and toss to coat thoroughly.  Cover and refrigerate for 2-3 hours.

Thread 1 strip of marinated lamb on each skewer. (This can be prepared up to 2 hours ahead. Covered and chilled)

Prepare grill or preheat broiler. Grill skewered lamb over medium high heat for about 1- 1/12 minutes, turn and continue cooking another 1-1/12 minutes for medium rare.

Place remaining peanut sauce in a bowl in the center of a platter and surround with grilled lamb.  Garnish with chopped peanuts and fresh cilantro leaves and serve.


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