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

Instructions

1. 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.
2. Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
3. Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
4. Boil marinade 5 minutes. Strain, then spoon over lamb and serve.