AllenOK
Executive Chef
Cilantro Lamb Satays
This one I got from a New Zealand cookbook, so it’s not authentic Asian cuisine, but the use of a satay for lamb is interesting.
2/3 c red wine
1 T lemon juice
1 c oil
2 t garlic, minced
1 T freshly chopped cilantro
black pepper to taste
1 # lean lamb, cut into strips
For the sauce:
1 c plain yogurt
2 T fresh chopped cilantro
2 T fresh chopped mint leaves
1 T honey
salt and pepper to taste
1 t garlic, minced
½ t Chinese chile paste
Mix the wine, lemon juice, oil, garlic, cilantro, and black pepper in a blender or food processor to make a marinade. Marinate meat for 3 – 4 hours or overnight. Meanwhile, thoroughly mix the ingredients for the sauce and chill for 2- 3 hours for the flavors to marry. Drain the marinade, reserving to use as a baste while grilling. Thread the lamb on metal or soaked bamboo skewers and grill over a hot fire for 3 – 5 minutes, turning frequently and brushing with the reserved marinade. Serve on rice with the sauce on the side.
This one I got from a New Zealand cookbook, so it’s not authentic Asian cuisine, but the use of a satay for lamb is interesting.
2/3 c red wine
1 T lemon juice
1 c oil
2 t garlic, minced
1 T freshly chopped cilantro
black pepper to taste
1 # lean lamb, cut into strips
For the sauce:
1 c plain yogurt
2 T fresh chopped cilantro
2 T fresh chopped mint leaves
1 T honey
salt and pepper to taste
1 t garlic, minced
½ t Chinese chile paste
Mix the wine, lemon juice, oil, garlic, cilantro, and black pepper in a blender or food processor to make a marinade. Marinate meat for 3 – 4 hours or overnight. Meanwhile, thoroughly mix the ingredients for the sauce and chill for 2- 3 hours for the flavors to marry. Drain the marinade, reserving to use as a baste while grilling. Thread the lamb on metal or soaked bamboo skewers and grill over a hot fire for 3 – 5 minutes, turning frequently and brushing with the reserved marinade. Serve on rice with the sauce on the side.
