Recipe - Grilled Lamb Loin W Lime-Peanut Sauce And Gado-Gado Salad

2 pound Stewing lamb; cut in
1 One fourth " cubes
4 tablespoon Fresh lemon juice
3 Cloves garlic; minced
1 tablespoon Hot chili oil; (or
One half teaspoon Cayenne and
1 tablespoon Salad oil)
One fourth teaspoon Salt
1 pn Sugar

Combine all ingredients and marinate lamb cubes for 2 hours in covered
bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer
lamb; you should have enough for two skewers per serving. Barbecue until
browned, but still juicy. Overcooking will dull flavors. Serve with nang
(Moslem bread) or shao bing (baked sesame rolls).

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