Serves: 5 to 6
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.