Chinese Barbecued Lamb

Name: Chinese Barbecued Lamb
Ingredients: 600 g boned leg of lamb; 2 spring onions, chopped; 10 ml (2 teaspoons) fresh ginger, finely chopped; 2 garlic cloves, crushed; 30 ml (2 tablespoons) rice wine; 30 ml (2 tablespoons) soy sauce; 5 ml (1 teaspoon) sesame oil

Cook these thin slices of marinated lamb, threaded onto bamboo skewers, over glowing coals. I like to serve them with crisp Shanghai Spring Onion Pancakes and Homemade Chinese Vegetable Pickles. (See recipe index.)

Published 21 February 2022

Method

Cut the lamb into thin slices, about 3 cm long and 2 cm wide.
Mix the rest of the ingredients together and marinate the lamb in the mixture for 4 hours.
Thread the lamb onto 4 bamboo skewers that have been soaked in water for 1 hour. (That prevents the bamboo skewers from burning.)
When the barbecue is ready, cook the lamb until golden, about 3 minutes on all sides. Serve at once.