Ingredients
Method
1.Combine sauce, mirin and lamb in medium bowl.
2.Cut four 3cm-long pieces from trimmed root end of each onion.
3.Thread lamb and onion pieces, alternately, onto skewers; cook on heated, oiled grill plate (or grill or barbecue), brushing with soy mixture occasionally, until lamb is cooked as desired.
Fennel is popular in French, Italian and Greek cooking and has a sweet licorice flavour. The entire fennel plant (bulb, stalks and leaves) is edible. The stalks can be used in soups and stews and the leaves (also known as fronds) can be used as a herb, providing great flavour to baked fish and poultry.
Note
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