Grilled Lamb on Sugarcane with Sweet Chile Peanut Sauce
Recipe from Chef/Owner Mai Pham, Lemon Grass Restaurant (Sacramento, California)
- 2/3 cup finely chopped jicama, patted dry
- 3 Tbs chopped cilantro (leaves and stems)
- 2 stalks lemongrass (white part only), finely chopped
- 2 Tbs chopped shallots
- 2 Tbs fish sauce
- 2 eggs, beaten
- 1 Tbs granulated sugar
- 2 tsp finely chopped garlic cloves
- 1 tsp prepared Thai red curry paste
- 1 tsp finely chopped Kaffir lime leaves or lime zest
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 2/3 lb ground lamb
- 5 Tbs chopped roasted peanuts, divided
- 5 canned sugarcane sticks, quartered (each about 1/3-inch wide and 5 inches long) or 20 thick 5-inch skewers soaked in water for 30 minutes
- 1 cup prepared Thai sweet chili sauce
- In medium bowl, blend jicama, cilantro, lemongrass, shallots, fish sauce, eggs, sugar, cloves, curry paste, lime leaves or zest, turmeric, and salt. Mix in lamb and 3 tablespoons peanuts. Cover and refrigerate for 30 minutes.
- To prepare skewers: Use 3 tablespoons lamb mixture formed into a 1-inch thick roll. Place upper half of each stick or skewer lengthwise in center of lamb roll and press skewer into lamb forming meat around skewer (moisten hands for easy preparation).
- Prepare all sticks or skewers and spray each with nonstick cooking spray.
- Cook on a barbecue grill or in a large skillet, turning every 2 minutes (about 6 minutes total) until lamb is no longer pink inside. Serve with Thai sweet chili sauce sprinkled with 2 tablespoon peanuts.
Calories from Fat 46 (63%)
(8%)Total Fat 5g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 3g
(2%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.