Szechuan spice-crusted lamb skewers with carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g lamb leg steaks, trimmed and cut into small cubes
- sesame oil
- soy sauce
- 2 tsp Szechuan peppercorns
- 2 tsp cumin seeds
- 2 tsp chilli flakes
- 3 tbsp soft brown sugar
- 1 lemon, juiced
- 1 tbsp
SALAD
- 3 large carrots, peeled and julienned
- 3 spring onions, julienned
- a bunch coriander, chopped
- 1 red chilli, seeded and julienned
Method
- STEP 1
Thread the lamb onto metal or wooden skewers soaked in water. Rub 2 tsp sesame oil and 1 tbsp of soy into the flesh. Put the peppercorns and cumin seeds in a mortar and pestle, and grind roughly. Add the chilli flakes and some sea salt, and sprinkle on the lamb. Leave until you’re ready to grill.
- STEP 2
Mix the salad ingredients. In a smaller bowl, mix together 1 tsp sesame oil, the brown sugar, 3 tbsp soy, lemon juice and vinegar. Mix well, save a third to use as a dipping sauce for the lamb, and pour the rest over the salad and toss together.
- STEP 3
Heat a bbq, oven grill or chargrill to hot. Grill the skewers for 2-3 minutes on each side, and serve with the extra dressing and salad.
