Satay Australian lamb chops and peanut sauce from Cutthroat Kitchen's chef Jet Tila.
Portion size: 8 ounces
Alternate cuts: Aussie lamb loin
1 tablespoon vegetable oil
1/2 tablespoon red curry paste
1 cup coconut milk
2 tablespoons chunky peanut butter
1/2 teaspoon fish sauce
1/2 teaspoon rice vinegar
1 tablespoon sugar
4 pounds french cut Aussie lamb chops
1 1/2 tablespoons finely chopped lemongrass
1 tablespoon finely chopped galangal
2 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped garlic
2 tablespoons pounded coriander seeds
1 tablespoon curry powder
1 tablespoon finely chopped Kaffir lime leaves
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup coconut milk
Peanut sauce as desired for garnish
For the peanut sauce: Heat oil in small saucepan over high heat and stir-fry curry paste 15 seconds. Stir in coconut milk and bring to boil; boil 2 minutes. Add peanut butter. Stir constantly until sauce begins to thicken, 2 to 3 minutes. Reduce heat to simmer and add fish sauce, rice vinegar and sugar. Cook sauce, stirring, 1 minute more. Remove from heat. An oily film will rise to top; skim it off if you wish.
For the lamb marinade: In a mortar, pound lemongrass, shallot, garlic, coriander seeds, leaves, curry powder, sugar, galangal, kaffir lime and salt into a paste. Add ½ of the coconut milk and stir until incorporated.
For the lamb: Marinate the lamb in the mixture above for 20 minutes. Thread the meat onto satay skewers and grill. Use brush to apply remaining coconut milk to the lamb while grilling.
To serve: Serve with the peanut sauce.