1 lb. lamb leg (boneless)
3 Tbsp. peanut butter
1/2 cup onion (minced)
1 clove of garlic (minced)
2 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. brown sugar
1/8 tsp. red pepper flakes
1 Tbsp. vegetable oil

Cut leg of lamb into 1/2 inch strips, being careful to trim away all sinew (tendons or nerves) and fat. In a blender, mix remaining ingredients together until smooth. Marinate lamb for 30 minutes. Thread lamb onto skewers. (Note: bamboo skewers need to be soaked in water for at least one hour to prevent burning). Grill for 10-12 minutes until done. Serve over hot cooked rice.


ARIZONA APPLE CHUTNEY:
6 lbs. of lamb loin chops (approximately one inch thick) 12 chops
13 Granny Smith apples
(cored, sliced thinly)
1/4 cup red bell pepper
1 onion (diced)

1 jalapeño (seeded and minced)
2 Tbsp. fresh ginger (minced)
3 cups orange juice
1 cup red wine vinegar
1 cup dark brown sugar
1/2 cup honey
2 Tbsp. cilantro
1/4 cup unsalted butter

MARINADE:
4 cups tomatoes (canned and drained)
1/2 cup olive oil
12 cloves of garlic (chopped)
2/3 cup ancho chili powder
1/2 Tbsp. cayenne pepper
1/4 cup red wine vinegar
2 Chipotle chili (canned and diced)
2 Tbsp. dark brown sugar
2 Tbsp. honey

In a food processor, puree all the ingredients for the marinade. Marinate chops overnight.

In a medium saucepan, melt butter and sauté onion and jalapeño until translucent. Add ginger, orange juice, vinegar, brown sugar and honey. Cook down until reduced by half and begins to have a syrupy glazed appearance. Reduce heat, add apple slices. Cook until apples are tender. Pour into a container to cool. After Chutney is cool, add cilantro.

Grill chops to desired temperature (approximately six minutes on each side). Brush with marinate as desired during cooking. Serve with Arizona Apple Chutney.

6 GREGORY PRIEST