Lamb satay with chiles, mint, honey and garlic

12 skewers

Ingredients

Quantity Ingredient
12 Bamboo skewers; soaked
1 pounds Lamb leg; cut 1/4\" x 4 \"
½ cup Hoisin sauce
¼ cup Plum sauce
2 teaspoons Orange zest; grated
¼ cup Sherry; dry
2 tablespoons Honey
1 tablespoon Chili sauce
⅓ cup Mint; chopped
8 Garlic cloves; minced

Directions

Thread the lamb on skewers. Combine sauce ingredients and marinate lamb in sauce for at least 15 min but no longer than 2 hours. Grill at medium about 2 min each side until still a little rare inside.

Source: Calgary Herald May 7, 1995 from a cooking class presented by Hugh Carpenter at Benkris School of Culinary Arts (Fusion Food Cookbook) Typed by Sharon Verrall Submitted By SHARON VERRALL On 05-07-95

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