"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, July 25, 2010

Lamb Salad, Saté-Style

# Servings: 8

1/2 medium onion, coarsely chopped
1/4 cup lime juice, divided
2-1/2 tablespoons soy sauce, divided
1 tablespoon granulated sugar
2 cloves garlic, peeled
1-1/2 teaspoon peeled and grated fresh ginger, divided
1/2 teaspoon ground cumin
1 pound boneless American lamb steaks, sirloin or leg
2 tablespoons chunky peanut butter
1 teaspoon brown sugar, packed
1/4 teaspoon cayenne pepper
2 tablespoons peanut oil
1/2 teaspoon salt
1 pound green beans, cut and steamed
1 large yellow, orange or red bell pepper, thinly sliced
1/2 cup chopped roasted peanuts
2 tablespoons finely chopped cilantro or parsley

In blender or food processor, combine onion, 2 tablespoons lime juice, 2 tablespoons soy sauce, sugar, garlic, 1 teaspoon ginger and cumin. Pour into large glass dish. Place lamb in marinade, turning to coat. Cover and refrigerate 4 to 12 hours.

Broil lamb steaks on grill 4 inches from heat source for 8 to 10 minutes on each side. Cool and cut into strips.

In medium bowl, prepare dressing by whisking together peanut butter, remaining 2 tablespoons lime juice, remaining 1-1/2 teaspoons soy sauce, brown sugar, remaining 1/2 teaspoon ginger, cayenne pepper, peanut oil and salt; cover and set aside.

In large bowl, combine lamb, green beans and bell pepper. Toss with dressing. Transfer to serving platter. Garnish with peanuts and cilantro.

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