Coastal Lamb Satay

Prep time Prep: 10 mins + marinating time

Cook time Cooking Time: 15 mins

Serves Serves: 4-6

Ingredients

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)

Method

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.