Lamb Satay with Mint-Peanut Sauce

Embark on a culinary journey to Southeast Asia with this exquisite Lamb Satay, reimagined with a refreshing twist of mint in its creamy peanut sauce. This dish features tender cubes of lamb, expertly marinated in a fragrant blend of soy, lime, curry, and coriander, then grilled to smoky perfection on skewers. The true star, however, is the accompanying Mint-Peanut Sauce – a rich, savory, and subtly spicy concoction brightened by the fresh zest of lime and the invigorating coolness of mint. The combination of succulent, charred lamb with the vibrant, nutty sauce creates a captivating balance of flavors that is both exotic and deeply satisfying. Perfect as an appetizer for a gathering or a light main course, this Lamb Satay promises an unforgettable taste adventure.

Detailed Ingredients

For the Lamb Marinade:

• 1½ lbs (approx. 680g) lamb shoulder or leg, trimmed of excess fat and cut into 1-inch (2.5 cm) cubes
• 2 tablespoons light soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar (light or dark, packed)
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon fresh garlic, minced
• 1 tablespoon vegetable oil (or other neutral oil like canola or sunflower)
• ½ teaspoon salt (or to taste, depending on soy sauce salinity)
• ¼ teaspoon black pepper, freshly ground

For the Mint-Peanut Sauce:

• ½ cup (128g) creamy peanut butter (all-natural, unsweetened preferred)
• 2 tablespoons light soy sauce (or tamari)
• 1 tablespoon rice vinegar (unseasoned)
• 1 tablespoon fresh lime juice
• 1 tablespoon brown sugar (packed)
• 1 teaspoon chili garlic sauce (or sriracha, adjust to desired spice level)
• ¼ cup (60ml) warm water (add more as needed for desired consistency)
• 2 tablespoons fresh mint leaves, finely chopped (packed)

For Assembly & Garnish (Optional):

• 12-16 wooden skewers (if using, soaked in water for at least 30 minutes)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Step-by-Step Instructions

Part 1: Marinating the Lamb

1. Prepare Lamb: Trim any excess fat from the lamb and cut it into uniform 1-inch cubes. This ensures even cooking.
2. Make Marinade: In a medium-sized bowl, whisk together the soy sauce, brown sugar, lime juice, curry powder, ground coriander, minced garlic, vegetable oil, salt, and pepper until well combined.
3. Marinate Lamb: Add the lamb cubes to the marinade, tossing to ensure all pieces are thoroughly coated.
4. Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight (up to 8 hours) for deeper flavor penetration.

Part 2: Preparing Skewers and Sauce

1. Soak Skewers: If using wooden skewers, immerse them in water for at least 30 minutes before threading. This prevents them from burning on the grill.
2. Thread Lamb: Once the lamb has marinated, thread the cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
3. Prepare Peanut Sauce: While the lamb is grilling (or just before), combine the creamy peanut butter, soy sauce, rice vinegar, lime juice, brown sugar, chili garlic sauce, and warm water in a medium bowl.
4. Whisk Sauce: Whisk vigorously until the sauce is smooth and creamy. Gradually add more warm water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency (it should be thick enough to cling to the lamb but pourable).
5. Add Mint: Stir in the finely chopped fresh mint leaves. Taste and adjust seasonings if necessary (more lime for tang, sugar for sweetness, chili for heat, or soy for saltiness).

Part 3: Grilling and Serving

1. Preheat Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
2. Grill Lamb: Place the lamb skewers on the preheated grill. Grill for 2-3 minutes per side, turning as needed, until the lamb is nicely charred on the edges and cooked to your desired doneness (for medium-rare, the internal temperature should be around 130-135°F / 54-57°C). Be careful not to overcook, as lamb can become tough.
3. Rest Lamb: Remove the skewers from the grill and let them rest for 2-3 minutes.
4. Serve: Arrange the hot lamb satay skewers on a serving platter. Serve immediately with the Mint-Peanut Sauce on the side for dipping. Garnish with chopped cilantro and fresh lime wedges, if desired.

Tips, Variations, and Storage

• Lamb Cut: While shoulder or leg are good, lamb sirloin or tenderloin can also be used for an even more tender result, though they may cook slightly faster.
• Skewers: Metal skewers can be used and do not require soaking.
• Spice Level: Adjust the amount of chili garlic sauce in the peanut sauce to suit your preference for heat.
• Fresh Ginger: For an extra layer of aromatics in the marinade, add ½ teaspoon of freshly grated ginger.
• Grilling Alternative: If you don’t have a grill, you can cook the satay under a broiler or in a hot cast-iron skillet.
• Make Ahead: The lamb can be marinated for up to 8 hours in advance. The peanut sauce can be made a day ahead and stored in the refrigerator; you may need to add a splash of warm water and re-whisk before serving to restore consistency.
• Storage: Leftover cooked lamb satay can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the lamb.

Pairings

• Sides: Serve with fluffy jasmine rice, a fresh cucumber salad, or a simple green salad with a light vinaigrette.
• Beverages: A light lager, a crisp white wine (like Sauvignon Blanc or Grüner Veltliner), or even a ginger ale would complement the flavors.

Quick Info

• Prep Time: 15 minutes
• Marinate Time: 1 hour (minimum)
• Cooking Time: 10 minutes
• Total Time: Approximately 1 hour 25 minutes
• Servings: 4
• Cuisine: Southeast Asian / Fusion