Grilled Lamb Skewers with Spiced Mint Marinade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh leaves give the classic lamb and mint sauce pairing a new twist. Great with jasmine rice and bok choy. 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) |
Directions:
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.
2. Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
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.
4. Boil marinade 5 minutes. Strain, then spoon over lamb and serve.
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