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)

* Sometimes called wild pepper or sansho

Description

Fresh Leaves Give The Classic Lamb And Mint Sauce Pairing A New Twist. Great With Jasmine Rice And Bok Choy.

View Full Recipe