BBQ Ginger Lamb Satays with Thai Dipping Sauce
Serving Size: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 10 – 12 minutes
800g boneless leg of lamb, cut into bite siza cubes
1 tbsp finely chopped ginger
2 cloves crushed garlic
1 tbsp brown sugar
1 tbsp low-sodium fish sauce
1 tbsp sesame oil
In a large bowl, combine the lamb cubes with the ginger, garlic, sugar, fish sauce and sesame oil and season to coat. Refrigerate and marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes, then divide lamb among the 8 skewers. Heat a BBQ or char grill and cook the lamb 5-6 minutes on each side, or until the lamb is cooked.
To make the Dipping Sauce, combine all the below ingredients together and spoon into small bowls to serve.
2 tbsp Lime Juice
2 tbsp sweet Chili Sauce
2 tbsp chopped Coriander
1 red Chilli, seeded and finely chopped
1 tbsp toasted Sesame Seeds (optional)
Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.