BBQ Ginger Lamb Satays with Thai Dipping Sauce

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Prep: 10 mins

Cook: 20 mins

Serves 4

Excellent source of iron

Ingredients

700g Quality Mark lamb steaks, cut into strips
1 tablespoon finely chopped ginger
2 cloves garlic, crushed
1 tablespoon brown sugar
1 tablespoon fish sauce
3 teaspoons sesame oil

Dipping Sauce

2 tablespoons lime juice
2 tablespoons sweet chilli sauce
2 tablespoons chopped coriander
1 red chilli, seeded and finely chopped
1 tablespoon toasted sesame seeds (optional)

Method

Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours. Soak 8 bamboo skewers in water for 30 minutes, then thread the lamb onto the skewers. Heat a barbecue or chargrill and cook the lamb 3-4 minutes each side, or until the lamb is cooked. Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.

To make the dipping sauce: combine all the ingredients together and spoon into small bowls to serve.

Suitable Cuts
Nutrition

LAMB LEG STEAKS

LAMB RUMP

Nutrition Information Per Serving

Serving size: 330g

Energy kJ (kcal)	1859 (444)
Protein (g)	35.1
Fat (g)	15.4
Saturated (g)	5.0
Carbohydrate (g)	41.0
Sugars (g)	4.2
Sodium (mg)	666
Iron (mg)	3.2
Zinc (mg)	7.2
Vitamin B12 (ug)	3.3
Vitamin D (ug)	1.0
Selenium (ug)	6.6