Serves: 6
Preparation: 30 minutes (plus overnight marinating)
Cooking: 15 minutes
Ingredients:
6 lamb leg steaks
1 tbsp peanut oil, or other vegetable oil
¼ of a Japanese pumpkin, peeled and cut into thin wedges
¼ cabbage, separated into leaves
1 green capsicum, sliced
125g beansprouts, washed
1 brown onion, cut into rings
Genghis Khan sauce:
125ml sake and 60ml mirin, or 150ml dry white wine
200ml light soy sauce
50ml dark soy sauce
2 apples, peeled and cored
1 white peach, peeled and stone removed (or nashi pear)
1 brown onion, peeled and roughly chopped
2 thick slices of ginger, peeled (about 15g)
3 garlic cloves
1 tsp chili powder (optional)
¼ tsp ground black pepper
3 tbsp caster sugar
a pinch of ground cinnamon
Method:
For the Genghis Khan sauce, bring the sake and mirin (or white wine) to the boil in a small saucepan, then transfer to a food processor or blender with the remaining sauce ingredients and process to a smooth puree. Pour about the third of the sauce over the lamb and marinade in the fridge overnight. Keep the rest of the sauce in the fridge overnight before using, as it needs time for the flavours to develop.
Heat your BBQ hotplate until very hot and brush with oil. Put a little of everything onto the BBQ and cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate. Pile everything onto your serving plate and top with the cooked lamb. As the lamb rests the juices will run down and flavour the vegetables. Serve with the remaining Genghis Khan sauce for dipping both the meat and the vegetables.