- 4
Ingredients
- 1 small New Zealand or organic lamb loin*
- 1 tablespoon black peppercorn, coarsely ground
- 1 tablespoon white peppercorn, coarsely ground
- 2 tablespoons pick peppercorn, coarsely ground
- 1/4 cup Citrus-Mint Syrup
- Fresh mint, for garnish (optional)
- Kosher salt and freshly ground black pepper
- 12-18 wooden satay skewers, soaked in water for 1 hour
Preparation
Step 1
Prepare a clean, hot grill. Slice the loin into about 1/3-inch-thick slices, skewer and season with salt. On a plate, combine peppercorns, and press lamb satays into pepper blend. Place satays on grill, taking care to keep bare skewer ends away from flame (either by positioning lamb at the edge of grill or by placing foil underneath bare skewers.) Grill lamb about 1 minute per side, until just cooked through, for medium rare lamb. Serve satays on a satay plate with a bowl of Citrus-Mint Syrup for dipping. Garnish with mint, if desired.
*Optional serving method:
1 small New Zealand or organic rack of lamb, off the bone, rack reserved and trimmed
Kosher salt and freshly ground black pepper
Use the meat from the rack to make the satays, and use the rack for presentation:
Preheat oven to 375 degrees. Season trimmed rack with kosher salt and freshly ground black pepper and place on rack in roasting pan. Bake for about 30 minutes, until rack is crispy. Serve lamb satays (from above) by poking them into the cooked rack. Makes for a fun presentation and guests can have at the crispy rack when the satays have been eaten