HealthNotes

Grilled Lamb on Sugarcane with Sweet Chile Peanut Sauce

• From: American Lamb Board

Ingredients

• 2/3 cup finely chopped jicama, patted dry

• 3 Tbs chopped cilantro (leaves and stems)

• 2 stalks lemongrass (white part only), finely chopped

• 2 Tbs chopped shallots

• 2 Tbs fish sauce

• 2 eggs, beaten

• 1 Tbs granulated sugar

• 2 tsp finely chopped garlic cloves

• 1 tsp prepared Thai red curry paste

• 1 tsp finely chopped Kaffir lime leaves or lime zest

• 1/2 tsp ground turmeric

• 1/2 tsp salt

• 2/3 lb ground lamb

• 5 Tbs chopped roasted peanuts, divided

• 5 canned sugarcane sticks, quartered (each about 1/3-inch wide and 5 inches long) or 20 thick 5-inch skewers soaked in water for 30 minutes

• 1 cup prepared Thai sweet chili sauce

Directions

• In medium bowl, blend jicama, cilantro, lemongrass, shallots, fish sauce, eggs, sugar, cloves, curry paste, lime leaves or zest, turmeric, and salt. Mix in lamb and 3 tablespoons peanuts. Cover and refrigerate for 30 minutes.
• To prepare skewers: Use 3 tablespoons lamb mixture formed into a 1-inch thick roll. Place upper half of each stick or skewer lengthwise in center of lamb roll and press skewer into lamb forming meat around skewer (moisten hands for easy preparation).
• Prepare all sticks or skewers and spray each with nonstick cooking spray.
• Cook on a barbecue grill or in a large skillet, turning every 2 minutes (about 6 minutes total) until lamb is no longer pink inside. Serve with Thai sweet chili sauce sprinkled with 2 tablespoon peanuts.