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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.