Fresh leaves give the classic lamb and mint sauce pairing a new twist. Great with jasmine rice and bok choy.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 cup (packed) fresh mint leaves, coarsely chopped
3/4 cup orange juice
1/2 cup (packed) golden brown sugar
1/4 cup dry Sherry
1/4 cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns*
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
1 teaspoon pink peppercorns, crushed
1 1/2 pounds 1-inch cubes trimmed leg of lamb (cut from 2 1/2 pounds of untrimmed leg of lamb)
- Sometimes called wild pepper or sansho
Preparation
Step 1
Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
Step 2
Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
Step 3
Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
Step 4
Boil marinade 5 minutes. Strain, then spoon over lamb and serve.
