4 lb Lamb, preferably the leg or loin
kosher salt and fresh ground pepper to taste
bamboo skewers soaked in water
2 C ketchup
2 medium sized onions, quartered
1 C white wine vinegar
½ C Worcestershire sauce
4 t Coleman’s dry mustard
1 t tabasco
1 C firmly packed brown sugar
In the bowl of a food processor fitted with a steelblade, puree the ketchup, vinegar, onions, Worcestershire sauce, mustard,Tabasco and brown sugar. Set aside.
Meanwhile trim off the excess fat from the lamb, and cutinto 2 inch strips. Skewer the meat on the soaked bamboo skewers. Sprinkle thelamb with salt and pepper, and marinate lamb in the prepared BBQ sauce for about4 hours or overnight. Grill to desired doneness and serve with Pecan Arugula Pesto. Serves 8.
Pairs Well with Lambert Bridge Merlot, Crane Creek Cuvee and Cabernet Franc
Pecan Arugula Pesto
½C pecans, toasted
2 bunches arugula
3 cloves garlic
juice of 2 lemons
2 t salt
1 t pepper
½ C good quality extra virgin olive oil
Combine all ingredients in a food processor or blender,except the olive oil. When the mixture forms a paste, add the olive oil in astream. Adjust seasonings and drizzle over the barbequed lamb satays.