1 1/4 pounds American Lamb boneless leg, well-trimmed
1/2 cup lime juice
1 can pineapple chunks in juice (20 ounces)
5 tablespoons creamy peanut butter
wood skewers soaked in water
Servings: 6
1. Cut lamb into strips 1/4-inch thick, 3 inches long and 1-inch wide, and place in 2-quart glass baking dish; add lime juice and toss to coat. Cover and refrigerate at least 1 hour.
2. Drain lamb strips. Thread strips on metal or wooden skewers.
3. To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 6 to 7 minutes or until desired degree of doneness; turn frequently.
4. To broil: Place on broiler rack 4 inches from heat source. Broil 7 to 10 minutes or until desired degree of doneness; turn once.
5. Drain pineapple chunks; reserve juice. In small saucepan, combine peanut butter and pineapple juice. Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
6. Thread several pineapple chunks on each skewer. Serve with peanut sauce.
1/2 cup lime juice
1 can pineapple chunks in juice (20 ounces)
5 tablespoons creamy peanut butter
wood skewers soaked in water
Servings: 6
1. Cut lamb into strips 1/4-inch thick, 3 inches long and 1-inch wide, and place in 2-quart glass baking dish; add lime juice and toss to coat. Cover and refrigerate at least 1 hour.
2. Drain lamb strips. Thread strips on metal or wooden skewers.
3. To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 6 to 7 minutes or until desired degree of doneness; turn frequently.
4. To broil: Place on broiler rack 4 inches from heat source. Broil 7 to 10 minutes or until desired degree of doneness; turn once.
5. Drain pineapple chunks; reserve juice. In small saucepan, combine peanut butter and pineapple juice. Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
6. Thread several pineapple chunks on each skewer. Serve with peanut sauce.
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