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Turmeric lamb satays with soy-and-maple-syrup sauce
Preparation
6 h 15 min
Cooking time
5 min
Servings
4
Ingredients
Lamb satays:
- 8 leg-of-lamb escalopes (100 g each)*
- 8 wooden skewers, pre-soaked in water
Marinade:
- 60 ml (1/4 cup) olive oil
- 15 ml (1 tbsp) minced ginger
- 15 ml (1 tbsp) maple syrup
- 1 clove garlic, minced
- Juice and zest of 1 lemon
- 15 ml (1 tbsp) turmeric
- 15 ml (1 tbsp) ground coriander
- 15 ml (1 tbsp) ground cumin
- Chili pepper flakes, to taste
- Salt and pepper
Sauce:
- 45 ml (3 tbsp) light soy sauce
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) sesame oil
- Juice and zest of 1 lemon
Preparation
- Marinade: In a bowl, mix together all marinade ingredients.
- Marinate lamb for 6 hours.
- Thread marinated lamb onto skewers.
- Sauce: In a saucepan bring all ingredients to a boil then reduce heat and simmer until sauce thickens. Set aside.
- In a large frying pan, heat oil and grill lamb satays over high heat until cooked.
- Serve satays with the sauce.
* Ask your butcher to cut the escalopes for you
