Szechuan spice-crusted lamb skewers with carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g lamb leg steakstrimmed 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 lemonjuiced
- 1 tbsp lemon
SALAD
- 3 large carrotspeeled and julienned
- 3 spring onionsjulienned
- a bunch corianderchopped
- 1 red chilliseeded and julienned
Nutrition: per serving
- kcal316
- fat10.9g
- carbs25.2g
- fibre4.3g
- protein27.2g
- salt3g
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.
