Satay Lamb Kebabs

Posted April 15th, 2011 by Davmet with No Comments

Serves 4

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.

Leave a comment