Lamb satay with chiles, mint, honey and garlic
12 skewers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Bamboo skewers; soaked | |
| 1 | pounds | Lamb leg; cut 1/4\" x 4 \" |
| ½ | cup | Hoisin sauce |
| ¼ | cup | Plum sauce |
| 2 | teaspoons | Orange zest; grated |
| ¼ | cup | Sherry; dry |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Chili sauce |
| ⅓ | cup | Mint; chopped |
| 8 | Garlic cloves; minced | |
Directions
Thread the lamb on skewers. Combine sauce ingredients and marinate lamb in sauce for at least 15 min but no longer than 2 hours. Grill at medium about 2 min each side until still a little rare inside.
Source: Calgary Herald May 7, 1995 from a cooking class presented by Hugh Carpenter at Benkris School of Culinary Arts (Fusion Food Cookbook) Typed by Sharon Verrall Submitted By SHARON VERRALL On 05-07-95