Thai Satay Lamb Skewers

Yield: 4 servings.

1 lb. American Lamb boneless blade chops, trimmed

⅓ cup soy sauce

2 Tbsp. fresh lime juice

2 garlic cloves, minced

1 Tbsp. minced candied ginger

¾ tsp. red pepper flakes

¼ cup pineapple juice

½ cup canned unsweetened coconut milk

4 Tbsp. creamy organic peanut butter

1 Tbsp. unsweetened chocolate

4 scallions, tops cut into ¼" pieces

8 10" bamboo skewers

Cut lamb crosswise into ⅜"-wide strips; place in stainless steel or glass bowl. In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes. Reserve 3 Tbsp. of mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well. Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.

Soak skewers for 20 minutes in cold water to prevent them from burning; remove.

In small saucepan, combine coconut milk, 3 Tbsp. reserved sauce, peanut butter and chocolate. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2-3 minutes until sauce thickens. Keep warm.

Remove lamb pieces and reserve marinade. Weave 2-3 lamb strips accordion-style onto each skewer, alternating with scallion pieces. Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4-6 minutes, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Note: Sugar cane skewers can be used instead of traditional wooden skewers.