Lamb Sate

Lamb Cubes with Peanut Sauce (Satay)

Ingredients Directions
  • 2 pounds boneless leg of lamb, cut in 1-inch cubes
  • bamboo skewers
  • Fried sliced shallots (for garnish)
  • ½ cup sweet soy sauce
  • 2 tablespoons soy sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground cumin
  • salt to taste
  • 3 cloves garlic, peeled
  • 1-inch piece fresh ginger, peeled and grated

Place lamb in shallow baking dish. Combine the sweet soy sauce, soy sauce, pepper, cumin, salt, garlic, and ginger in a food processor or blender. Pour the mixture over the lamb. Cover the dish with foil or plastic wrap and set aside for 1 hour.

Thread 4 pieces of lamb onto a bamboo skewer. Repeat until all meat is skewered. Grill the lamb directly over medium-hot coals for 7 to 10 minutes, turning once to brown the meat evenly. Remove from the fire and serve immediately with the dipping sauce and fried shallots.

Dipping Sauce

Ingredients Directions
  • 6 cloves garlic, peeled and mashed
  • 1 green chili, thinly sliced, with seeds removed
  • ¾ cup roasted peanuts
  • ¼ cup boiling water
  • juice of ½ lemon
  • sweet soy sauce to thin

Combine garlic, chili, peanuts, water, and lemon juice in a food processor or blender and purée. Thin with a bit of sweet soy sauce if necessary. Pour into a small serving dish.

Fried Shallots


Available fried and packaged in small plastic containers at many Asian markets. To make your own, take ½ cup peeled shallot slices and wash and drain them. Heat oil in a skillet and deep fry the slices until golden brown. Scoop out and drain on paper towels. The shallots will be crispy and fragrant.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jan 31 08:27:39 EST 1998