Grilled Lamb Skewers with Spiced Mint MarinadeFeatured by Morgan Winery in the Pinot Noir Wine Club.
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry Sherry
¼ 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 ½ pounds 1-inch cubes trimmed leg of lamb (cut from 2 ½ pounds of untrimmed leg of lamb)
Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight. Transfer lamb skewers to baking sheet. Pour marinade into small saucepan. Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter. Boil marinade 5 minutes. Strain, then spoon over lamb and serve.