Spicy Grilled Satay Lamb
SERVES 4 TO 6
1˝ pounds (750 g) lamb loin roast
1 cup pineapple juice
2 tablespoons best quality Japanese sesame paste (see below)
or peanut butter
2 tablespoons light soy sauce (see below)
2 teaspoons chile-bean sauce (see below)
1 teaspoon freshly ground five-mixture (see below) or pepper
2 tablespoons chopped green onions
1 tablespoon finely chopped garlic
2 tablespoons crushed dried sage
Soak bamboo skewers in water for about 30 minutes to prevent them
Cut the lamb into slices 3 inches (7.5 cm) long x 1˝ (4 cm) wide
x 1/8 inch (3 mm) thick. Thread the slices on the bamboo skewers
and place on a long platter.
Combine the marinade ingredients in a medium-sized bowl. Pour
this over the lamb and leave to marinate for 1 hour at room temperature.
Turn the lamb skewers once or twice. Remove them from the marinade.
Put the marinade in a pan and simmer for 3 minutes to thicken
it slightly. Set aside.
Preheat the broiler to high or make a charcoal fire in the barbecue.
When the broiler is very hot or the charcoal is ash-white, grill
the lamb satays on each side for 1 minute. Place on a warm platter
and let them rest for 5 minutes before serving with the reserved
Japanese Sesame Paste is rich, thick, creamy light or
dark brown paste is made from sesame seeds. It is sold in jars
by Chinese grocers and is used in both hot and cold dishes. If
you cannot obtain it, use peanut butter, which resembles it in
texture. Avoid using the Middle Eastern sesame paste, which is
Light Soy Sauce is light in color, but it is full of flavor
and is the better one to use for cooking. It is saltier than
dark soy sauce and is known in Chinese grocers as Superior Soy.
Chile-bean Sauce is a thick, dark sauce or paste, which
is made from soy beans, chiles and other seasonings. It is very
hot and spicy and usually available from Chinese grocers. Do
not confuse it with Chile Sauce, which is hotter, redder, thinner
and made without beans.
Five-pepper Mixture or five-peppercorn mixture is a fragrant
aromatic mixture of whole, black, white, pink and green peppercorns,
and allspice berries. Available in supermarkets, this mix, freshly
ground, gives food a wonderful tasty touch. It is popular with
fusion cooks and chefs because it bestows an added dimension to
Wine Recommendations by Wine.Com:
1998 Trentadue Merlot Rosé, Alexander Valley
1998 Niebaum-Coppola Rosso, California Red Wine
Cookbook available in August 2000.
Call 1-800-308-4286 for more information.