Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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. 

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.