Javanese Lamb Sate with Peanut Sauce

See the RecipeAnna Summa

In the old days in Beverly Hills, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.

Javanese Lamb Sate with Peanut Sauce
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Yield: serves 4

For the Lamb

  • 3 tbsp. canola oil
  • 1 tbsp. finely chopped celery
  • 1 tbsp. finely chopped peeled yellow onion
  • 1 small garlic clove, peeled and minced
  • 1 bay leaf
  • 2 tsp. white vinegar
  • 2 tsp. honey
  • 2 tsp. Trader Vic's sate spice (see Trader Vic's)
  • 2 tsp. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 14 tsp. fresh oregano leaves
  • Freshly ground white pepper
  • 1 1-lb. piece boneless lamb leg, fat and sinew trimmed, cut in to 24 pieces, 1⁄2" × 1 1⁄2" × 2"
  • Salt

For the Sauce

  • 14 cup creamy peanut butter
  • 3 tbsp. unsweetened canned coconut milk
  • 3 tbsp. butter, softened
  • 1 tbsp. soy sauce
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. tomato-based chile sauce

Instructions

  1. For the lamb: Combine oil, celery, onions, garlic, bay leaf, vinegar, honey, sate spice, lemon juice and zest, oregano, and pepper to taste in a medium glass or ceramic bowl. Add lamb, cover, and let marinate in the refrigerator for at least 8 hours and up to 24 hours. Skewer each piece of lamb onto a wooden skewer, then discard marinade.
  2. For the sauce: Puree peanut butter, coconut milk, butter, soy sauce, lemon juice, and chile sauce together in a blender until smooth. Transfer to a small heavy pot and heat, stirring frequently, until glossy and warm, about 1 minute. Set sauce aside.
  3. Heat a well-seasoned grill pan over high heat. Season lamb with salt and pepper and grill until browned on each side, 45-60 seconds per side for medium rare.