Lamb Satay With Chiles, Mint, Honey And Garlic Recipe
Yield: 12 skewersRecipe by luhu.jp
Ingredients:
12: Bamboo skewers, soaked
1/4 cup: Sherry, dry
1 lbs: Lamb leg, cut 1/4" x 4 "
2 tbsp: Honey,
1/2 cup: Hoisin sauce,
1 tbsp: Chili sauce,
1/4 cup: Plum sauce,
1/3 cup: Mint, chopped
2 tsp: Orange zest, grated
8: Garlic cloves, minced
Directions:
Thread the lamb on skewers. Combine sauce ingredients and marinate
lamb in sauce for at least 15 min but no longer than 2 hours. Grill
at medium about 2 min each side until still a little rare inside.
Source: Calgary Herald May 7, 1995 from a cooking class presented by
Hugh Carpenter at Benkris School of Culinary Arts (Fusion Food
Cookbook) Typed by Sharon Verrall Submitted By SHARON VERRALL On
05-07-95
Source from luhu.jp
lamb in sauce for at least 15 min but no longer than 2 hours. Grill
at medium about 2 min each side until still a little rare inside.
Source: Calgary Herald May 7, 1995 from a cooking class presented by
Hugh Carpenter at Benkris School of Culinary Arts (Fusion Food
Cookbook) Typed by Sharon Verrall Submitted By SHARON VERRALL On
05-07-95
Source from luhu.jp