MLA Barbecued Ginger Lamb Satays with Thai Dipping Sauce
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 4
Try out this simple, yet tasty recipe for Barbecued Ginger Lamb Satays with Thai Dipping Sauce from the experts at Australian Lamb!
Ingredients
- 1½ pounds Australian lamb steak, cut into strips
- 1 tablespoon finely chopped ginger
- 2 cloves garlic, crushed
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce
- 3 teaspoons sesame oil
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons chopped coriander
- 1 red chili, seeded and finely chopped
- 1 tablespoon toasted sesame seeds (optional)
- Steamed jasmine rice, to serve
- 8 bamboo skewers
Method
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Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours if time permits.
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Thread the lamb onto 8 bamboo skewers that have been soaked in water for 30 minutes.
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Heat a barbecue or char grill and cook 3-4 minutes on each side or until the lamb is cooked.
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Serve sprinkled with the toasted sesame seeds (optional) and the dipping sauce and steamed jasmine rice.
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To make the dipping sauce: combine the lime juice, sweet chili sauce, chopped coriander and chili. Spoon into small bowls to serve.
