Barbecued Ginger Lamb Satays
700g lamb steak (round or topside)
2 cloves garlic, crushed
1 tbsp brown or palm sugar
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp finely chopped ginger
1 tbsp oil
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 tbsp chopped coriander
1 red chilli, seeded and finely chopped
1 tbsp toasted sesame seeds
steamed jasmine rice to serve
Cut the lamb into long thin strips. Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Cover and place in the refrigerator for 2-3 hours if time permits (30 minutes is sufficient).
Soak eight bamboo skewers in cold water. Combine the lime juice, sweet chilli sauce, chopped coriander and chilli. Put in a small bowl to serve as a sauce alongside the lamb.
Thread the lamb onto the skewers and brush lightly with oil. Pre-heat the barbecue char-grill plate to hot before adding the skewers.
Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil to rest skewers for two minutes before serving.
Serve the lamb sprinkled with the toasted sesame seeds and with steamed jasmine rice and the sauce on the side.
Tips: Wooden skewers hold strips of meat better than metal skewers, which are better suited to cubes of meat. Soak the skewers in water for about 30 minutes before weaving the meat onto the skewers; this stops them charring during cooking.
The round or topside steaks can be replaced with lamb fillet/tenderloin, lamb eye or shortloin/backstrap.
Source: Meat and Livestock Australia: www.beefandlamb.com.au