Trim lamb of any excess fat and cut the loins against the grain in ½ inch slices.Toss with salt and marinade lamb pieces for 12-24 hours in cilantro marinade.

To make marinade, blend together cilantro, green onion, and juice of one lime.

Put lamb pieces onto skewers, and grill lamb over direct high heat for 3-4 minutes, turning halfway through grilling time.

Just before serving, heat a small sauce pan on medium heat, and combine all sauce ingredients. Serve along side the grilled lamb skewers.

We recommend using Thai Kitchen brand gluten free tamari. We also recommend using Native Forest brand unsweetened, no thickeners coconut milk.