Peanut Sauce Lamb Satay
Peanut butter and pineapple juice make a quick dipping sauce for savory lamb satay.
- 1-1/4 pounds American Lamb bonless leg, well-trimmed
- 1/2 cup lime juice
- 1 can (20 ounces) pineapple chunks in juice
- 5 tablespoons creamy peanut butter
- wood skewers soaked in water
- Cut lamb into strips 1/4-inch thick, 3 inches long and 1-inch wide, and place in 2-quart glass baking dish; add lime juice and toss to coat. Cover and refrigerate at least 1 hour.
- Drain lamb strips. Thread strips on metal or wooden skewers.
- To GrillCook over medium-hot coals. Grill 4 inches from coals for 6 to 7 minutes or until desired degree of doneness; turn frequently.
- To broilPlace on broiler rack 4 inches from heat source. Broil 7 to 10 minutes or until desired degree of doneness; turn once. Drain pineapple chunks; reserve juice.
- Peanut SauceIn small saucepan, combine peanut butter and pineapple juice. Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated. Thread several pineapple chunks on each skewer. Serve with peanut sauce.
Cooking Lamb: Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat - roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat - braising and stewing.
Calories from Fat 182 (54%)
(32%)Total Fat 21g
(36%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrate 19g
(6%)Dietary Fiber 2g
Sugar Alcohols 0g
Copyright © 2017 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.