Lamb Satay Lamb Satay

Lamb Satay

Recommend this recipe

Share this recipe:

Lamb Satay

Preparation: 15 mins 
Cooking: 10 mins
  • 4 lamb leg steaks, trimmed and each steak cut into three strips

For the marinade      

  • 200ml coconut milk
  • 1 tablespoon honey
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon hot curry powder or paste

For the satay sauce

  • 200ml coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon hot curry powder
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon honey
  • 1 fresh red chilli, deseeded and finely chopped
  • 3 tablespoons crunchy peanut butter
  • Juice of 1 lime

To serve

  • 400g uncooked basmati rice, or similar
  • 1 cucumber, cut into ribbons
  • Ground black pepper
  • 1 lime, cut into wedges
  • Soak 12 wooden skewers in water for 20 minutes.
  • In a shallow dish, combine the marinade ingredients together. Add the lamb and coat. Cover and set aside.
  • To prepare the satay sauce, in pan, combine the ingredients and bring to the boil, stirring continuously. Reduce heat and cook for 4-5 minutes until thick.
  • Heat a griddle pan to a moderately high heat.
  • Remove the lamb from the marinade and thread onto the skewers. Cook the lamb for 2-3 minutes on each side.
  • Meanwhile cook the rice according to the packet instructions, spoon onto warm plates, arrange the lamb skewers on top, serve with the sauce, cucumber ribbons, seasoned with black pepper and limes wedges.

Tip: Alternatively, cook the lamb skewers under a preheated grill or on a prepared barbecue

Recommend this recipe