Thai Style Grilled Lamb with Peanut Satay Noodles

Thai Style Grilled Lamb

1 lb. boneless lamb roast

3/4 cup fresh lime juice

2 cloves garlic, minced

1 tbs. fish sauce

2 tbs. sweet chili sauce

1 tbs. sesame oil

1-2 tbs. sugar

1/4 cup fresh chopped cilantro

2 tbs. fresh chopped mint

Salt to taste

Set lamb aside. Combine all remaining ingredients together with a whisk. Pour sauce over the lamb in a shallow dish or a baggy. Let marinate at least an hour or overnight - the longer the better. Grill marinated lamb on an indoor or outdoor grill - or cook under the broiler - until desired doneness. I like medium rare.

Peanut Satay Noodles

1/2 box spaghetti or linguini noodles or rice noodles, prepared according to box directions

1/2 cup chunky or smooth all natural peanut butter

Juice of 1-2 limes

About 4 tbs. soy sauce, tamari, or Soy Vay Veri Veri Teriyaki

2 tbs. fresh chopped cilantro

1 tbs. chopped mint

1-2 tsp. chili-garlic paste or Sriracha or sweet chili sauce

Salt to taste, if it needs any

1 tsp. fish sauce (optional - leave it out to make the dish vegetarian)

3 tbs. warm water (to dilute peanut butter)

Combine all ingredients in a bowl - reserving some of the mint and cilantro - until noodles are coated. You can heat the peanut butter and water a little in the microwave if it is too hard to work with. Sprinkle remaining mint and cilantro on top. Serve with Thai Style Lamb.

Beverage suggestions:

King Shag 2009 Marlborough Sauvignon Blanc - I got this at Trader Joe's for Under $10

Duck Walk Vineyards 2007 Sauvignon Blanc - Comes from the North Fork of Long Island, where I will be heading in a couple weeks!

or pair with a spicy beer such as a Hefeweizen