Javanese Lamb Sate with Peanut Sauce

By: Frank Terranova | NBC 10
Published: January 31, 2012

Serves 4

Ingredients:

3 tablespoons extra virgin olive oil
1 tablespoon celery, finely chopped
1 tablespoon yellow onion, finely chopped
1 small garlic clove, peeled and minced
1 bay leaf
2 teaspoons white vinegar
2 teaspoon honey
1 teaspoon of curry powder
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon fresh oregano leaves
1 1-pound piece boneless lamb leg, trimmed and cut in to 24 pieces,
Salt and white pepper to taste
For the peanut sauce:
1/4 cup creamy peanut butter
3 tablespoons unsweetened canned coconut milk
3 tablespoons butter, softened
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon tomato-based chili sauce

Method of Preparation:

1.    For the lamb: Combine oil, celery, onions, garlic, bay leaf, vinegar, honey, curry powder, lemon juice and zest, oregano, and pepper to taste in a medium glass or ceramic bowl. Add lamb, cover, and let marinate in the refrigerator for at least 8 hours and up to 24 hours. Skewer each piece of lamb onto a presoaked wooden skewer, then discard marinade.
2.    For the peanut sauce: puree peanut butter, coconut milk, butter, soy sauce, lemon juice, and chile sauce together in a blender until smooth. Transfer to a small heavy pot and heat, stirring frequently, until glossy and warm, about 1 minute. Set sauce aside.
3.    Heat a well-seasoned grill pan over high heat. Season lamb with salt and pepper and grill until browned on each side, 45-60 seconds per side for medium rare

Javanese Lamb Sate with Peanut Sauce

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