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Serves : 8 servings as appetizers or 4 main course servings.
Cook's Tip :

These little Indonesian-style strips of lamb make an interesting appetizer with a delicious peanut sauce for dipping. Or, serve as a main course with rice.

Ingredients :
1 lb Lamb tenderloins, defrosted 500 g
2 tbsp Soy Sauce 30ml
2 tbsp Fresh Lime Juice 30 ml
1 tbsp Vegetable Oil 15 ml
2 tsp Brown Sugar 10 ml
2 Cloves Garlic, Minced 2
1/2 tsp Ground Coriander 2 ml
1/2 tsp Black Pepper 2 ml

 

PEANUT SAUCE:

1 tsp Vegetable Oil 5 ml
1 Cloves Garlic, Minced 1
2/3 cup Chicken Broth 150 ml
1/3 cup Peanut Butter 75 ml
1 tbsp Brown Sugar 15 ml
1 tbsp Fresh Lime Juice 15 ml
1/2 tsp Soy Sauce 2 ml
Dash Tabasco Pepper Sauce Dash
Directons :

Cut tenderloins lengthwise into 1/8" (3 mm) thick strips about 1" (2.5 cm) wide. Place in sturdy plastic bag set in a bowl. In measuring cup, stir together soy sauce, lime juice, oil, brown sugar, garlic, coriander and black pepper. Pour over lamb, squeeze bag to coat well, close tightly and refrigerate at least 2 hours or overnight, turning bag occasionally.

Remove lamb from marinade and thread onto bamboo skewers previously soaked in warm water for 20 minutes. Or, thread onto long sharp metal skewers. Insert each skewer into one end of a lamb strip and push the skewer through the meat, threading it in and out at 1/2" (1 cm) intervals.

Place filled skewers on broiler rack in pan and broil 4" (10 cm) from heat about 2 minutes on each side. Or, place on oiled grill 4" (10 cm) above hot coals or medium-high on barbecue with controls. Grill 8 to 10 minutes turning once, or until desired doneness. Do not overcook.

PEANUT SAUCE:

Meanwhile, in small saucepan, heat oil and cook garlic over medium heat until soft. Remove pan from heat.

In large measuring cup, blend together chicken broth and peanut butter. Stir into pan with brown sugar, lime juice, soy sauce and Tabasco. Heat over low heat, stirring, until slightly thickened, about 5 minutes. Stir in additional Tabasco if desired. Pour into small heated bowl for dipping or into heated sauceboat if using as main course sauce.