Lamb Shoulder Satay with Bourbon & Garlic
Lamb shoulder, arm-off, deboned and cut into 2" strips
3 T. bourbon
3 T. cane sugar
3 T. tamari or soy sauce
1 T. red pepper flake
1 garlic clove, minced
In a large bowl, combine bourbon, cane sugar, tamari, red pepper flake and garlic. Mix well. Toss the lamb shoulder strips in this marinade, then refrigerate at least 1 hour. Soak wooden skewers 30 minutes, then skewer the strips, starting at one end, and alternating sides, skewer every 2 inches or so to create a satay ribbon. Grill until the meat is medium cooked. Serve immediately.