The flavours of one of Southeast Asia's favourite sauces brightens the taste of barbecued lamb.
- Prep: 30 min
- Cooking: 1 h - 1 h 30
- 1 1/2 cups (375 mL) 35 % cream
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1/4 cup (60 mL) peanut butter preferably chunky
- 1 tbsp (15 mL) vegetable oil
- 2 tbsp (30 mL) finely chopped green onions
- 1 tbsp (15 mL) finely minced or grated fresh gingerroot
- 1/4 tsp (1 mL) hot chili flakes
- 2 tbsp (30 mL) rice wine vinegar
- 1 tbsp (30 mL) brown sugar
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) sesame oil
- 1/4 cup (60 mL) finely chopped fresh coriander
- 3 lbs (1.5 Kg) boneless leg of lamb
- Salt and pepper to taste
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Thai Peanut Sauce:
In medium saucepan, heat cream and coconut over medium-high heat; simmer for 10 min.
Strain cream into small saucepan, pressing on coconut to remove all liquid. Discard coconut. Over low heat, whisk peanut butter into hot cream until dissolved.
In medium skillet, heat oil over medium heat. Sauté green onions, gingerroot and chili flakes; cook until soft. Remove from heat; stir in cream mixture, vinegar, brown sugar, soy sauce, sesame oil and coriander; if necessary, thin with water. Transfer to a serving bowl.
Sprinkle both sides of lamb with salt and pepper. Place lamb on a greased grill over medium-high heat. Barbecue to desired doneness 60 to 90 min, turning occasionally.
Transfer lamb to a carving board; let stand for about 10 min; slice thinly. Serve Thai Peanut Sauce on the side or drizzled over lamb.
The Thai Peanut Sauce is equally delicious with pork, veal or chicken.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 44 mg|
|Vitamin B12:||144 %|