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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

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

Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours if time permits.

\r\nThread the lamb onto 8 bamboo skewers that have been soaked in water for 30 minutes.

Heat a barbecue or char grill and cook 3-4 minutes on each side or until the lamb is cooked. Serve sprinkled with the toasted sesame seeds (optional) and the dipping sauce and steamed jasmine rice.

To make the dipping sauce: combine the lime juice, sweet chili sauce, chopped coriander and chili. Spoon into small bowls to serve.

Method

Method:
Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours if time permits.

Thread the lamb onto 8 bamboo skewers that have been soaked in water for 30 minutes.

Heat a barbecue or char grill and cook 3-4 minutes on each side or until the lamb is cooked. Serve sprinkled with the toasted sesame seeds (optional) and the dipping sauce and steamed jasmine rice.

To make the dipping sauce: combine the lime juice, sweet chili sauce, chopped coriander and chili. Spoon into small bowls to serve.