Spicy Grilled Lamb with Satay Sauce
Ingredients
1 Kg (2.2 lbs) boneless lamb loin
For Marinade:
2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp hoisin sauce
2 Tbsp canola oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp cilantro
1 Tbsp minced basil
1/2 tsp red chili pepper flakes
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
salt and pepper, to taste
For Satay Sauce:
2 Tbsp canola oil
1/2 cup minced onion
1 tsp minced ginger
1 tsp minced garlic
1 cup minced fresh Thai basil
3/4 cup peanut butter
2 Tbsp orange juice
2 tsp sugar
1/2 tsp chili garlic sauce
1 1/2 cups coconut milk
Method
- Combine marinade ingredients and rub mixture into lamb.
- Marinate four to six hours in refrigerator, turning lamb occasionally.
- Cook lamb in oven to desired tenderness.
- Slice and serve with Satay Sauce (see below).
To prepare Satay Sauce;
- Heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent.
- Stir in peanut butter, orange juice, sugar and chili garlic sauce.
- Cook on low heat for 15 minutes, stirring occasionally.
- Stir in coconut milk and cook until heated through.
- Cool to room temperature.