Coastal Lamb Satay

Article Image - Coastal Lamb

Prep time Prep: 10 mins + marinating time

Cook timeCooking Time: 15 mins

Serves Serves: 4-6


  • 600g lean Coastal Lamb leg steaks, trimmed and cut into 2cm pieces


For the Marinade

  • 2 tablespoons oil
  • 2 tablespoons peanut butter
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons store-bought satay sauce
  • 1 tablespoon white vinegar


For the Satay Sauce

  • 250 ml satay sauce (use the store-bought satay sauce left over from the marinade)
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon chopped fresh coriander (optional)


Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.