Chopped peanuts and fresh cilantroor parsley to garnish
Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!
In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.
If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
Allow the lamb to return to room temperature for about 20 minutes before cooking.
Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading it so it’s secure.
Oil a grill pan and heat it over medium high heat. Place the skewers on the grill pan and cook for about 3 minutes per side, until nicely browned, but still pink inside. Alternately cook them on a preheated medium high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet for the same amount of time.
Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.
I couldn’t decide whether to make this with little pieces of leg of lamb or loin chops. And so I did what any indecisive recipe writer would do when working with the American Lamb Board—I made it with both. The short answer is that theirs is no wrong decision here—both cuts made terrific kebabs.