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)
Sometimes called wild pepper or sansho
Directions
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.
Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
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.
Boil marinade 5 minutes. Strain, then spoon over lamb and serve.
