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Ingredients
1-1/4 pounds American lamb boneless leg, well trimmed
1/2 cup lime juice
1 can (20 ounces) pineapple chunks in juice
5 tablespoons creamy peanut butter
Wood skewers, soaked in water
Directions
Cut lamb into strips 1/4-inch thick, 3 inches long and 1-inch wide; place in 2-quart glass baking dish. Add lime juice and toss to coat. Cover and refrigerate at least 1 hour.
Drain lamb strips. Thread strips on metal or wooden skewers.
To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 6 to 7 minutes or until desired degree of doneness; turn frequently.
To Broil: Place on broiler rack 4 inches from heat source. Broil 7 to 10 minutes or until desired degree of doneness; turn once.
Drain pineapple chunks; reserve juice. In small saucepan, combine peanut butter and pineapple juice. Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
Thread several pineapple chunks on each skewer. Serve with peanut sauce.
