Servings: 4
INGREDIENTS
1 Pound American Lamb boneless blade chops, trimmed
1/3 Cup soy sauce
2 Tablespoons fresh lime juice
2 Garlic cloves, minced
1 Tablespoon minced candied ginger
3/4 Teaspoon red pepper flakes
1/4 Cup pineapple juice
1/2 Cup canned unsweetened coconut milk
4 Tablespoons creamy organic peanut butter
1 Tablespoon unsweetened chocolate
4 Scallions, tops cut into 1/4-inch pieces
8 10-inch bamboo skewers
DIRECTIONS
METHOD:
Cut lamb crosswise into 3/8-inch-wide strips; place in stainless steel or glass bowl.
In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes. Reserve 3 tablespoons of the mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well. Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.
Soak skewers for 20 minutes in cold water to prevent them from burning; remove.
In a small saucepan, combine coconut milk, 3 tablespoons reserved sauce, peanut butter and chocolate. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens. Keep warm.
Remove lamb pieces and reserve marinade. Weave 2 to 3 lamb strips accordion-style onto each skewer, alternating with scallion pieces. Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4 to 6 minutes, turning halfway through grilling time.
Serve with warm peanut sauce for dipping.
Chef’s Note: The use of sugar cane skewers make for an excellent option rather than traditional wooden skewers.
Recipe and image provided by the American Lamb Board