Lamb Satay

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Prep: 10 mins + marinating time

Cook: 15 mins

Serves 4-6

Good source of iron

Ingredients

600g Quality Mark lean lamb leg steaks, trimmed and cut into 2cm pieces

For the Marinade

2 tablespoons oil
2 tablespoons peanut butter
1 garlic clove, peeled and crushed
2 tablespoons lemon juice
2 tablespoons store-bought satay sauce
1 tablespoon white vinegar

For the Satay Sauce

250 ml satay sauce (use the store-bought satay sauce left over from the marinade)
2 tablespoons sweet chilli sauce
1 tablespoon chopped fresh coriander (optional)

Method

Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.

Suitable Cuts
Nutrition

LAMB LEG STEAKS

BACKSTRAP

RUMP

Nutrition Information Per Serving

Serving size: 173g

Energy kJ (kcal)	1174 (280)
Protein (g)	23.3
Fat (g)	17.4
Saturated (g)	4.6
Carbohydrate (g)	7.5
Sugars (g)	5.6
Sodium (mg)	465
Iron (mg)	2.1
Zinc (mg)	3.8
Vitamin B12 (ug)	2.2
Vitamin D (ug)	0.7
Selenium (ug)	5.1