Servings: 20 Skewers
Marinade
INGREDIENTS
- 1 cup Sake
- 1 cup Soy sauce
- 1 cup Mirin
- 1 cup White sugar
- 2 -3 lbs. Australian Leg of Lamb, ½” x ½” cubes
DIRECTIONS
- Combine all the ingredients in a large sauce pot, except for the lamb.
- Cool until mixture is below 45 °F and add lamb. Coat well and marinate for at least 2 hours.
- Simmer until the mixture becomes a glaze.
Lamb
INGREDIENTS
- 2 -3 lbs.Marinated Australian Leg of Lamb
- tt. Japanese 7 Spice seasoning
- Egg Yolk (cooked sous vide 60 °C) as needed, for dipping
DIRECTIONS
- Preheat grill over high heat (if available, use a yakitori grill with white binchōtan charcoal)
- Drain lamb from marinade and skewer onto bamboo skewers that have been soaked in water.
- Pack the skewers tightly so that no bamboo is exposed.
- Season with Japanese 7 Spice seasoning.
- Grill until caramelized on each side and cooked medium rare.
- Serve immediately with 60°F egg yolk for dipping.
Get more Aussie lamb inspiration at Australian-Meat.com.
