Appetizers / Snacks
Lamb & Potato Satay with Pickled Red Onions & Goat Cheese Cream
Satay is a popular Indonesian street food because of its portability, versatility, and simple quick-cooking construction. And when it comes to summer food, always turn to the people who really know hot weather. This satay consists of ground lamb formed into meatballs, then skewered with potatoes for a hearty appetizer. Serve with pickled red onions and goat cheese cream for dipping.
FOR THE ONIONS, TOSS:
FOR THE SATAY, COMBINE:
FOR THE GOAT CHEESE CREAM, BLEND:
Test Kitchen Tips
Ground lamb has enough fat to keep the meatballs juicy, while helping them hold together on the skewers. If you prefer beef, ground chuck is a comparable option.
This dip should be the consistency of sour cream. If it seems too thick, thin it with a little milk.
For the onions, toss together onion, vinegar, sugar, and 1 Tbsp. minced parsley; season with salt and pepper. Let onions sit, covered, at least 1 hour or overnight; before serving, stir in cilantro.
For the satay, combine lamb, 1 Tbsp. minced parsley, zest, lemon juice, rosemary, and garlic; season with salt and pepper and chill at least 30 minutes. Shape mixture into walnut-sized meatballs; chill 30 minutes more.
Preheat grill to medium-high. Brush grill grate with oil.
Place potatoes in a medium saucepan, cover with water, and season with salt. Boil potatoes over high heat just until fork-tender, 10–12 minutes; drain. When cool enough to handle, halve potatoes to make same size as meatballs.
Serve satay with onions and Goat Cheese Cream.
For the goat cheese cream, blend goat cheese, sour cream, parsley, thyme, lemon juice, and zest until smooth, thinning with milk to desired consistency; season with salt and cayenne. Chill cream until ready to serve.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 84mg 28%
Sodium 161mg 6%
Carbs 20g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.