Sam Choy's Kitchen recipe: Grilled Lamb with Satay Sauce
2 to 2½ pounds boneless lamb loin
Marinade: 2 tablespoons soy sauce 2 tablespoons sugar 2 tablespoons hoisin sauce 2 tablespoons canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon cilantro 1 tablespoon minced basil ½ teaspoon red chile pepper flakes Salt and pepper, to taste
Satay Sauce: 2 tablespoons canola oil ½ cup minced onion 1 teaspoon minced ginger 1 teaspoon minced garlic 1 cup minced fresh Thai basil ¾ cup peanut butter 2 tablespoons orange juice 2 teaspoons sugar ½ teaspoon chili garlic sauce 1 ½ cups coconut milk
Combine marinade ingredients and rub mixture into lamb. Marinate 4 to 6 hours in refrigerator, turning lamb occasionally. Broil lamb to desired doneness. Slice and serve with satay sauce.
To prepare satay sauce, heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent. Stir in peanut butter, orange juice, sugar and chili garlic sauce. Cook on low heat for 15 minutes, stirring occasionally. Stir in coconut milk and cook until heated through. Cool to room temperature.