• 80ml (1/3 cup) hoisin sauce
  • 80ml (1/3 cup) fresh orange juice
  • 2 1/2 tbs honey
  • 1 1/2 tbs soy sauce
  • 1 1/2 tsp finely grated orange rind
  • 2 tsp finely chopped fresh ginger
  • 2 garlic cloves, crushed
  • 600g boneless lamb round roast, trimmed, cut into 1.5cm pieces
  • Vegetable oil, to brush
  • 55g (1/3 cup) honey-roasted cashews, finely chopped
  • 2 tbs chopped fresh coriander
  • Combine hoisin sauce, orange juice, honey, soy sauce, orange rind, ginger and garlic in a bowl. Add lamb and stir to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.
  • Drain lamb, reserving marinade. Thread lamb onto skewers.
  • Heat a chargrill or barbecue grill on medium. Brush the lamb with oil. Season with salt and pepper. Cook, turning often, for 5 minutes or until golden and just cooked through.
  • Meanwhile, bring the reserved marinade to a simmer in a small saucepan over medium heat. Simmer for 5 minutes or until the sauce reduces and thickens. Place skewers on a serving platter and drizzle over the sauce. Top with cashew and coriander.
  • Protein Dietary Fibre 3.00g 0.50g Fat Total Energy 1.00g 135kJ Fat Saturated Sodium 0.50g – Carbohydrate Total Cholesterol 2.50g – Carbohydrate Sugars –