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)
Description
Using Fresh Leaves Gives The Classic Lamb And Mint Sauce Pairing A New Twist.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter