Fresh leaves give the classic lamb and mint sauce pairing a new twist. Great with jasmine rice and bok choy.
Ingredients
Makes 4 to 6 servings
- Sometimes called wild pepper orsansho
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.
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Reviews (5)
Back to TopI make this with fresh mint from my herb garden, it's good. I use red pepper flakes rather than the pink and Szechuan peppercorns, and just use it as a marinade for lamb steaks rather than skewers.
darwin2468
Calgary, AB
2/5/2012
I really enjoyed this variation and have tried several times. My favorite way to serve it is by marinating a rack of lamb cut into 4 ribs overnight. I substituted the brown sugar with 1/4 cup honey.Also increased the amounts of sesame oil and soy sauce
sybilleast
6/30/2010
Awesome alternative for asian style lamb. I normally make lamb mediterranean style - this is a great asian style recipe. The entire family loved it!
johaggard
5/29/2010
Too sweet.
consumermcyang
washington dc
2/13/2009
I loved this recipe. We ran low on lamb so I only had a small piece, but it was delicious. It's hard to buy things like pink peppercorns and Szechuan peppercorns that are $6.99/bottle at Whole Foods. I don't know what I'm going to use them in again, but I hope something good!
mrspork
Worcester, MA
11/15/2008
