The post I did a while back on Moroccan inspired lamb shoulder was so popular, I decided to dig up this old recipe. Here we have Thai style satays, but instead of beef, chicken, or pork, we are using lamb. Sure, it’s nontraditional, but the flavours definitely go well together. Think back to the Moroccan recipe: chilies, ginger, coriander, garlic, citrus. Here we have similar ingredients, with the addition of some fish sauce for umami, and lemongrass for those citrus notes.
Thai Inspired Lamb Satays
4 portions; 8 skewers.
500g lamb loin
1 Tbsp cilantro
1 Tbsp mint
1 1/2 cm ginger minced
2 cloves garlic minced
1 lemon grass stalk minced
1 red chili minced
1 Tbsp cumin
1 tsp coriander
2 tbsp honey
1 tbsp fish sauce
4 tbsp veg oil
8 soaked bamboo skewers
Rather than mincing all of your ingredients separately, blend mint, coriander, ginger, garlic, chili, cumin, honey, fish sauce, in a food processor. Stream in your oil. Slice the lemongrass across the fibers and add to the mixture. Blend until smooth.
Cube meat the lamb, skewer it and marinate for a few hours, up to 24 hours.
Grill your skewers 3 minutes per side over a medium heat, or until the lamb is cooked medium-rare.
