Peanutty Sate Lamb Wrap

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small onion, thinly sliced
• 1 inch fresh ginger, peeled and coarsely chopped
• 3 cloves garlic, smashed
• 3 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/3 cup peanut oil or 1/3 cup vegetable oil
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper, freshly ground
• 1 1/4 lbs lean boneless lamb loin, cut into 8 slices and pounded very thin
• 2 tablespoons peanut butter
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon minced garlic
• 8 7 inch pita breads
• 2 bunches watercress, stems removed
• 6 spring onions, trimmed,thinly sliced on the diagonal

Recipe

• 1 make the marinade: in a large bowl, combine the onion, ginger, garlic, lime juice, soy sauce and sugar.
• 2 whisk in the oil in a light stream.
• 3 stir in the crushed red pepper and the black pepper.
• 4 add the lamb to the marinade, turning to coat completely.
• 5 set aside for 30 minutes to 1 hour.
• 6 preheat the oven to 350f.
• 7 make the peanut sauce: in a small bowl stir together all the sauce ingredients.
• 8 whisk in 1 ½ tblsps of water and set aside (make sure sugar is dissolved).
• 9 light a grill or preheat a grill pan over medium-high heat.
• 10 wrap the pitas in foil and warm them in the oven for 5-10 minutes, until pliable.
• 11 remove from the oven but do not unwrap.
• 12 remove the lamb from the marinade and grill the slices, in batches if necessary, until just cooked through, 1-2 minutes per side.
• 13 transfer to a plate.
• 14 lay the pitas on a work surface.
• 15 spread each one with about 2 tsps of the peanut sauce and cover generously with watercress.
• 16 place a slice of lamb off to one side on each pita.
• 17 top the meat with some spring onion slices.
• 18 fold the pitas in half and wrap in aluminum foil.
• 19 serve immediately.