BBQ lamb chops with satay sauce
Impress your pals this summer with our BBQ lamb cutlets, which have been given a tasty twist. The addition of a homemade satay sauce gives this dish added wow-factor.
12 lamb cutlets or chops
2 tsp soft light brown sugar
1 lime, juiced, plus extra lime wedges to serve
3 tbsp light soy sauce
1 garlic clove, crushed
5cm piece fresh ginger, peeled and finely grated
1 red chilli, seeded and finely chopped
160ml light coconut milk
2½ tbsp crunchy peanut butter
handful fresh coriander, to serve
Put the lamb cutlets in a non-metallic dish and sprinkle over 1 tsp brown sugar, half the lime juice and 1 tbsp light soy sauce. Turn to coat and set aside.
To make the satay sauce, put the garlic, ginger, chilli and remaining 2 tsp brown sugar in a small frying pan over a low-medium heat. Cook for 3-4 mins, stirring, until the sugar dissolves and the mixture begins to sizzle. Add the coconut milk and peanut butter, turn the heat up slightly and simmer for a few mins to make a sauce. Stir in the remaining lime juice and soy sauce (it will thicken on cooling so don’t worry if it seems slightly thin). Cover and set aside.
If using a barbecue, make sure the coals are white-hot with no trace of flame. Alternatively, set a griddle or frying pan over a high heat until smoking. Lay the lamb cutlets directly on the barbecue bars, or in the hot pan, in a single layer (you may have to work in batches). Cook for 2-3 mins on each side, depending on thickness, until well marked. Remove to a plate to rest and cover with foil.
Serve the lamb cutlets with the warm satay sauce. Scatter with coriander and serve with extra lime wedges to squeeze over.