Ingredients Jump to Instructions ↓

  1. 500g lamb loin backstraps

  2. 2 tablespoons olive oil

  3. 1 brown onion, finely chopped

  4. 3 cloves garlic, crushed

  5. 1 cup crunchy peanut butter

  6. 2 tablespoons Kikkoman Soy Sauce

  7. 1/3 cup sweet chilli sauce

  8. 1 tablespoon hoisin sauce

  9. 1 tablespoon fish sauce

  10. 1 tablespoon brown sugar

  11. 1 1/4 cups coconut milk

Instructions Jump to Ingredients ↑

  1. Cut thin strips of lamb down the length of the lamb loin. Thread onto wooden skewers in a concertina fashion. Place in a shallow dish. Cover and refrigerate until required.

  2. Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until onion is just tender.

  3. Add all remaining ingredients. Stir until well-combined. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. If sauce becomes too thick, add a little water to thin it down.

  4. Preheat a chargrill or large non-stick frying pan over high heat. Add remaining oil. Cook lamb skewers for 2 to 3 minutes on each side or until cooked to your liking. Serve with satay sauce.


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