This recipe I came across about a decade ago and has got many favourable comments at BBQ’s! Mirin is the secret ingredient, it’s at all Asian food stores and most mainstream supermarkets. Sometimes I alter the recipe to create more sauce and serve as a stir fry with udon noodles and fresh chilli’s.

Ingredients

• 500gm lamb leg steaks
• 2 Tbsp Japanese soy sauce
• 2 tbsp sweet sherry
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 1 tsp crushed white peppercorns or 1/2 tsp of ground
• 4 spring onions
• Green beans
• Courgette
• Red pepper
• Wooden kebab sticks
• Fresh basil and coriander to garnish if desired

Method

Cut lamb into 2cm cubes and toss with soy sauce, sherry, mirin, ginger and pepper. Leave at room temperature to marinade for 30mins.
Chop vegetables into 2-3cm pieces.
Arrange lamb onto the kebab sticks alternating with the vegetables.
Grill on the BBQ or in the oven.
Serve with a noodle or green salad.