California Lamb Satay with Peanut Sauce
1 1/2 pounds boneless California lamb sirloin or shoulder roast
5 ounces Real Wasabi™ Peanut Sauce*, divided
1/4 cup low sodium chicken broth
18 bamboo skewers, soaked in water
Chopped peanuts; for garnish
Fresh cilantro leaves; for garnish
Trim fat from lamb and discard. Cut lamb, across grain, into 18 strips; set aside. In large bowl, combine 1/4 cup wasabi peanut sauce with chicken broth; whisk together. Add lamb and toss to coat thoroughly. Cover and allow to stand in refrigerator for 2 to 3 hours.
To serve, thread 1 strip of marinated lamb onto each skewer. Grill over medium-high heat for about 1-1/2 minutes; turn and cook 1-1/2 to 2 minutes more until medium rare (145°F). Turn remaining peanut sauce into a bowl and place in center of serving platter; arrange grilled lamb along side. Sprinkle with chopped peanuts and fresh cilantro leaves.
To make your own wasabi peanut sauce, mix 5 ounces of peanut sauce with wasabi to taste.