Grilled Lamb on Sugarcane with Sweet Chile Peanut Sauce

Recipe from Chef/Owner Mai Pham, Lemon Grass Restaurant (Sacramento, California)
20 appetizer servings
Preparation time:  25 minutes
Cook time:  6 minutes

2/3     cup finely chopped jicama, patted dry
3        tablespoons chopped cilantro (leaves and stems)
2        stalks lemongrass (white part only), finely chopped
2        tablespoons chopped shallots
2        tablespoons fish sauce
2        eggs, beaten
1        tablespoon granulated sugar
2        teaspoons finely chopped garlic cloves
1        teaspoon prepared Thai Red Curry Paste
1        teaspoon finely chopped Kaffir lime leaves or lime zest
1/2     teaspoon ground turmeric
1/2     teaspoon salt
2/3     pound ground American Lamb
5        tablespoons 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.

Tip: Look for Thai Red Curry Paste and Thai Sweet Chile Sauce in your supermarket or specialty grocery store.

Nutrients per serving:  65 calories, 5 g protein, 2 g carbohydrates, 4 g total fat (59% of fat from calories), 15 mg cholesterol, 0.4 g fiber, 95 mg sodium, 1.12 mg niacin, 0.04 mg vitamin B6, 0.40 mcg vitamin B12, 0.44 mg iron, 1 mg zinc.

Recipe and image provided by the American Lamb Board