Preparation Time 10 minutes
Cooking Time 8 minutes
700g Jack Purcell’s lamb steak (round or topside)
2 cloves garlic, crushed
1 tbsp brown or palm sugar
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp oil
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 tbsp chopped coriander
1 red chilli, seeded and finely chopped
1 tbsp toasted sesame seeds
steamed jasmine rice to serve
1 tbsp finely chopped ginger
- Cut the lamb into long thin strips. Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Cover and place in the refrigerator for 2-3 hours if time permits (30 mins is sufficient)
- Soak 8 bamboo skewers in cold water. Combine the lime juice, sweet chilli sauce, chopped coriander and chilli. Spoon into a small bowl to serve as a sauce alongside the lamb.
- Thread the lamb onto the skewers. Brush lamb lightly with oil. Preheat the barbecue char-grill plate to hot before adding the skewers.
- Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil to rest skewers for 2 minutes before serving. Serve the lamb sprinkled with the toasted sesame seeds, serve the sauce on the side.
- Serving suggestion: Serve with steamed jasmine rice.
- Wooden skewers hold strips of meat better than metal skewers, which are better suited to cubes of meat. Soak the skewers in water for about 30 minutes before weaving the meat onto the skewers; this stops them charring during cooking.
- Replace the round or topside steaks with lamb fillet/tenderloin, lamb eye of shortloin/backstrap if you like.