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Turmeric lamb satays with soy-and-maple-syrup sauce
Turmeric lamb satays with soy-and-maple-syrup sauce

Turmeric lamb satays with soy-and-maple-syrup sauce

Preparation 15 minutes + 6 hours refrigeration
Cooking time 5 minutes
Servings 4

Ingredients

Lamb satays:

  • 8 leg-of-lamb escalopes (100 g each)*
  • 8 wooden skewers, pre-soaked in water

Marinade:

  • 60 ml (1/4 cup) olive oil
  • 15 ml (1 tbsp) minced ginger
  • 15 ml (1 tbsp) maple syrup
  • 1 clove garlic, minced
  • Juice and zest of 1 lemon
  • 15 ml (1 tbsp) turmeric
  • 15 ml (1 tbsp) ground coriander
  • 15 ml (1 tbsp) ground cumin
  • Chili pepper flakes, to taste
  • Salt and pepper


Sauce:

  • 45 ml (3 tbsp) light soy sauce
  • 15 ml (1 tbsp) maple syrup
  • 15 ml (1 tbsp) sesame oil
  • Juice and zest of 1 lemon

Preparation

  1. Marinade: In a bowl, mix together all marinade ingredients.
  2. Marinate lamb for 6 hours.
  3. Thread marinated lamb onto skewers.
  4. Sauce: In a saucepan  bring all ingredients to a boil then reduce heat and simmer until sauce thickens. Set aside.
  5. In a large frying pan, heat oil and grill lamb satays over high heat until cooked.
  6. Serve satays with the sauce.

 
* Ask your butcher to cut the escalopes for you

Availability in stores