Lamb Satay

satay cropt

Mistakes happen. I thought I had a chunk of pork in hand when I took it out of the freezer, but when I checked how it was thawing, guess what, lamb! A fine piece of boneless lamb. So the play of flavors I’d been envisioning for dinner had to shift, and I pulled out an old favorite recipe for satay that has evolved with me over decades. I cut the lamb into 1/2 by 1 inch chunks, deleting what fat there was, and marinated it for six hours in this mixture, which reads as spicy to hot, depending on whether you lean on the peppers, which I do.

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2 Tb ground coriander seed

1/2 teaspoon crushed red pepper

2 teaspoons hot chili oil

1/4 teaspoon ground black pepper

2 Tablespoons brown sugar

3 cloves of garlic well chopped

4 Tablespoons soy sauce

3 Tablespoons lime or lemon juice

1 Tablespoon to 2 Tablespoons red onion

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Whir all of the above in a chopper, blender or Cuisinart, using about half to flavor the lamb. Place vegetables such as raw button mushrooms, chunks of raw onion, pieces of red or green pepper, and whole cherry tomatoes in the remaining half of the mixture.

Light grill and bring up to heat while stringing the meat and all the vegetables except the tomatoes on skewers. Brush lightly with olive oil. As you will see in the photo, I place the finished meat and vegetable skewers inside a grilling basket to limit the loss of pieces that might get lost and try to immolate themselves in the flames.

Place the tomatoes in another grill basket.

Grill meat and vegetable skewers until done to your preference, putting the tomatoes on late in the sequence so they don’t get overdone. A trick I use is to undercook the lamb skewers, and hold them in the over at about 250 Fahrenheit while finishing the tomatoes. Serve with rice or other vegetables as it pleases you.

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3 Comments

Filed under blog, cooking tools, food, recipies

3 responses to “Lamb Satay

  1. Dear Robin, I see your name on my blog ‘likes’ every so often. Thanks for taking the time to read about what is happening in our life here.
    I take the time to visit your blog – like now – every so often. It’s good to see someone else’s approach to living a creative and wholesome life.
    Good on you!
    I have ‘comments’ switch off on my blog, as I don’t feel comfortable with all this public sharing. I don’t do facebook either for the same reason. It’s very rare that I ever leave a comment on anyone else’s blog, but I felt the need to make contact with you and say something positive.
    So now it’s done.

    Best wishes
    Steve Harrison
    ‘Tonight my Finger Smell of garlic’

  2. Dear Steve,
    What a kind note. Thank you, and also, thank you for your own blog which I have enjoyed a great deal. Every so often I even tweet one of your posts, since my publisher made me sign up for Twitter as well as the blog…and Facebook!
    You live in a very different circumstance, much more land under your care,and in a climate that is unfamiliar to me except from books, but I delight in the ways you make a positive use of your place and environment. We have a little over half an acre here, so you see, indeed, a much smaller footprint, and in an urban setting. Still we take joy in growing what we can of our own food using our neighbor’s stable sweepings, and sharing the fruit and vegetables, while I write and paint the paintings I show under my other name.
    So again, thank you for sending this note and all best wishes to you and yours in your creative and thoughtful life.

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