• 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


  • 3 large carrots, peeled and julienned
  • 3 spring onions, julienned
  • a bunch coriander, chopped
  • 1 red chilli, seeded and julienned


  • 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.


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