Lamb Cutlets; Prawn Satay With Peanut Dipping Sauce - Weber Go-Anywhere Handbook

LAMB CUTLETS

(Direct/normal ire cooking method, serves 2)
Ingredients
6 lamb cutlets, fat trimmed
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon lemon juice
1 teaspoon lemon rind, inely grated
1 tablespoon oregano leaves, freshly chopped
or dried
Salt and pepper, to taste
Method
In a shallow dish combine the olive oil,
garlic, lemon juice, lemon rind and oregano.
Place lamb chops in the marinade while the
barbecue is preheating.
Just before placing the lamb cutlets on the
barbecue, season with salt and pepper, to
taste.
Once the barbecue is preheated, place the
lamb cutlets directly on the grill.
Close the lid and cook for 2 to 3 minutes. Open
the lid and turn the lamb cutlets.
Close the lid and cook for a further 2 to 3
minutes or until cooked through.
Remove from the grill and leave them to rest
for a few minutes.
PRAWN SATAY WITH
PEANUT DIPPING SAUCE
(Direct/normal ire cooking method)
Ingredients
20 large green prawns (about 450g),
peeled and deveined
1 tablespoon vegetable oil
¼ teaspoon chilli powder
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper
½ teaspoon salt
For the sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ cup smooth peanut butter
1 tablespoon soy sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (or more, to taste)
1 tablespoon fresh lime juice
Method
To make the sauce take a small saucepan and
warm the oil over medium-high heat. Add
the garlic and ginger and cook until fragrant,
about 1 minute, stirring occasionally. Add ½
cup of water, followed by the peanut butter,
soy sauce, pepper and Tabasco sauce. Whisk
until smooth.
When the sauce comes to a simmer, remove
it from the heat. Just before serving, reheat
the sauce over medium heat and add the lime
juice and 2 to 3 tablespoons of water, whisking
vigorously to achieve a smooth consistency.
Lightly brush or spray the prawns with oil.
Season with the chilli powder, curry
powder, pepper and salt. Thread the prawns
onto skewers, either one per skewer for
hors d'oeuvres or four per skewer for a main
course.
Barbecue for 1 to 3 minutes each side or until
opaque. Serve with the peanut dipping sauce.
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