Serving Size: 18
For lamb satay, 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.
Note:To make your own wasabi peanut sauce, mix 5 ounces of peanut sauce with wasabi to taste.