Long stems of rosemary diced Hawke’s Bay Natural Lamb
- 6 tbsp crunchy peanut butter
- 1 fresh red chilli, seeded and chopped
- Juice of one lime
- 4 tbsp coconut milk
- Basmati rice
- Fresh baby tomatoes
- Salad greens
Deleaf 6-8 inches of rosemary stems.
Thread diced lamb onto skewers. Grill on high heat for 1-2 minutes each side.
Mix peanut butter, chilli, lime and coconut milk in a bowl. Warm to taste. Drizzle sauce over plated skewers.
Serve with rice, baby tomatoes and salad greens.