Misha Gravenor Photography
Recipe information
Yield
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)
Need to make a substitution?
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.
Step 5
*Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.