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Lamb Satay Recipe
|Boneless leg lamb||1 1⁄4 Pound, well trimmed|
|Lime juice||1⁄2 Cup (8 tbs)|
|Canned pineapple chunks in juice||20 Ounce|
|Creamy peanut butter||5 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1875 Calories from Fat 668
% Daily Value*
Total Fat 76 g116.2%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 485.7 mg
Sodium 689.8 mg28.7%
Total Carbohydrates 127 g42.3%
Dietary Fiber 9.9 g39.7%
Sugars 68.7 g
Protein 179 g358.2%
Vitamin A 0.7% Vitamin C 35.5%
Calcium 1.3% Iron 8.4%
*Based on a 2000 Calorie diet
Place strips in shallow glass dish; add lime juice and toss to coat.
Cover and refrigerate at least 1 hour or overnight.
Drain lamb strips and pat dry.
Thread strips, accordion-style, on 6-inch skewers.
Drain pineapple; reserve juice.
Place peanut butter in small saucepan; gradually stir in reserved juice.
Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
Grill lamb strips, on uncovered grill, over medium-hot briquets 6 to 7 minutes or to desired doneness, turning often.