Grilled Lamb Satay with Herb Dipping Sauce

Tender spring lamb is cut into bite-sized pieces, marinated, skewered, and gently grilled. Served with a dipping sauce made from a medley of fresh, green herbs, this makes a simple and appealing appetizer worthy of the season. Or, if you prefer, serve with some rice and a garden salad for a light and easy meal.

½ cup lemon juice
½ cup olive oil
1 clove garlic, minced
salt and pepper, to taste
2 pounds boneless lamb
10 bamboo skewers

In small bowl, mix together lemon juice, olive oil, garlic, salt and pepper. Trim lamb, and cut into one-inch cubes. Place lamb in sealable container or plastic bag, cover with marinade and refrigerate at least one hour, or as long as overnight.

When ready to begin cooking, preheat grill to medium high. Place four to five pieces of lamb on each skewer, discarding marinade. Let lamb come to room temperature before grilling (about 30 – 40 minutes).

Place lamb skewers on grill and cook over medium high heat for 4 to 5 minutes per side. Serve with Herb Dipping Sauce.

Dipping Sauce
1 ½ cups Italian parsley
1 ½ cups fresh mint
½ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cardamom

Mix all ingredients together in blender or food processor, pulsing gently until smooth. Chill until ready to serve. Can be made a day ahead.

6 Comments Add yours

  1. This looks absolutely scrummy! I shall have to try it.

    1. MixerUpper says:

      Thanks so much Homemade! I hope you enjoy it!

  2. Allan G. Smorra says:

    Thanks for sharing this. We are going to give it a try.

    1. MixerUpper says:

      Oh! That’s nice. Please let me know how you like it. 🙂

      1. Allan G. Smorra says:

        Will do.

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