Quick, healthy lamb recipe, perfect for barbeques.
Serves 4 and only 316 Kcals per portion
lamb leg steaks 500g, trimmed and cut into small cubes
Szechuan peppercorns 2 tsp
cumin seeds 2 tsp
chilli flakes 2 tsp
soft brown sugar 3 tbsp
lemon 1, juiced
black or red wine vinegar 1 tbsp
carrots 3 large, peeled and julienned
spring onions 3, julienned
coriander a bunch, chopped
red chilli 1, seeded and julienned
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.
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.
Heat oven grill to hot. Grill the skewers for 2-3 minutes on each side, and serve with the extra dressing and salad.