Ratami’s Lamb Satay
Lamb satay with tamarind and kecap manis. Marinate about an hour, grill skewers, and serve with peanut sauce for bold, balanced flavor.
This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook
Submitted by: John Thorne and Matt Lewis see above from Northhampton, MA
Yield: n/a
- Marinate lamb in tamarind, garlic, shallot, palm sugar, lemon juice, salt, and kecap manis for about an hour for bright, sweet-savory flavor.
- Thread bite-sized lamb onto skewers and grill over high heat until charred at the edges and cooked to your preferred doneness.
- Serve hot with a good peanut sauce. You can substitute common pantry items for kecap manis and adapt cooking for gas grills or broilers.
Preparation Instructions:
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Frequently Asked Questions
What cut of lamb works best for satay?
Pick tender, boneless cuts like leg or loin and slice into about 1-inch pieces. Shoulder is fine too if you trim excess fat and cut small so the pieces cook evenly. Avoid bone-in pieces.
How long should I marinate the lamb?
Marinate about 1 hour at room temperature for quick flavor. For stronger flavor, marinate up to 24 hours in the refrigerator. Bring the meat near room temperature for 20 to 30 minutes before grilling.
Can I use wooden skewers or do I need metal ones?
You can use either. Soak wooden skewers in water for at least 30 minutes so they do not burn. Metal skewers do not need soaking and transfer heat faster, which helps cook the inside.
What is kecap manis and what can I use instead?
Kecap manis is a thick Indonesian sweet soy sauce. Substitute by mixing regular soy sauce with a little brown sugar or molasses. For 1 tablespoon kecap manis, stir about 1 tablespoon soy sauce with 1 teaspoon brown sugar until it dissolves.
How long and how hot should I grill the satay?
Grill over high heat until the edges are nicely charred. Small 1-inch pieces usually take about 2 to 4 minutes per side. Use an instant-read thermometer: 135°F for medium-rare and 145°F for medium. Let sit 5 minutes before serving.
What peanut sauce goes well with this satay?
A simple sauce: mix 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime or lemon juice, 1 tablespoon palm or brown sugar, and a little chili paste. Warm gently and thin with water to reach dipping consistency. Store-bought satay sauce also works.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 2 months. To reheat, warm gently in a skillet with a splash of water or stock, or use a low oven (about 325°F) so the meat stays moist.
What cut of lamb works best for satay?
Pick tender, boneless cuts like leg or loin and slice into about 1-inch pieces. Shoulder is fine too if you trim excess fat and cut small so the pieces cook evenly. Avoid bone-in pieces.
How long should I marinate the lamb?
Marinate about 1 hour at room temperature for quick flavor. For stronger flavor, marinate up to 24 hours in the refrigerator. Bring the meat near room temperature for 20 to 30 minutes before grilling.
Can I use wooden skewers or do I need metal ones?
You can use either. Soak wooden skewers in water for at least 30 minutes so they do not burn. Metal skewers do not need soaking and transfer heat faster, which helps cook the inside.
What is kecap manis and what can I use instead?
Kecap manis is a thick Indonesian sweet soy sauce. Substitute by mixing regular soy sauce with a little brown sugar or molasses. For 1 tablespoon kecap manis, stir about 1 tablespoon soy sauce with 1 teaspoon brown sugar until it dissolves.
How long and how hot should I grill the satay?
Grill over high heat until the edges are nicely charred. Small 1-inch pieces usually take about 2 to 4 minutes per side. Use an instant-read thermometer: 135°F for medium-rare and 145°F for medium. Let sit 5 minutes before serving.
What peanut sauce goes well with this satay?
A simple sauce: mix 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime or lemon juice, 1 tablespoon palm or brown sugar, and a little chili paste. Warm gently and thin with water to reach dipping consistency. Store-bought satay sauce also works.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 2 months. To reheat, warm gently in a skillet with a splash of water or stock, or use a low oven (about 325°F) so the meat stays moist.
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